Easy Chicken and Walnut Stir-Fry Recipe | Quick & Healthy

INGREDIENTS

1 cup uncooked instant rice 1/2 cup chicken broth 1/4 cup Chinese plum sauce 2 tablespoons soy sauce 2 teaspoons cornstarch 2 tablespoons vegetable oil, divided 3 cups frozen bell peppers and onions 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips 1 clove garlic, minced 1 cup walnut halves

PREPARATION:

1. Cook rice according to package directions.
2. Combine broth, plum sauce, soy sauce and cornstarch in small bowl; set aside.
3. Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add peppers and onions; stir-fry 3 minutes or until crisp-tender. Remove vegetables from wok. Drain; discard liquid.
4. Heat remaining 1 tablespoon oil in same wok. Add chicken and garlic; stir-fry 3 minutes or until chicken is cooked through.
5. Stir broth mixture; add to wok. Cook and stir 1 minute or until sauce thickens. Stir in vegetables and walnuts; cook 1 minute more. Serve over rice.

Lighten Up To reduce sodium, use reduced-sodium chicken broth and reduced-sodium soy sauce. Omit or reduce salt when preparing rice. This recipe appears in: Chinese NUTRITIONAL INFORMATION: Sodium 663 mg Protein 37 g Fiber 5 g Carbohydrate 43 g Cholesterol 70 mg Total Fat 28 g Calories 558 DIETARY EXCHANGE: Fat 3 Meat 4 Vegetable 2 Starch 2