Rosemary Chicken Stir Fry
|Canned condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Vegetable oil||1 1⁄2 Tablespoon|
|Carrots||1 Cup (16 tbs), cut into short thin strips|
|Sliced mushrooms||1 Cup (16 tbs)|
|Boil in bag rice||14 Ounce (1 Family Size)|
|Sliced celery||1⁄2 Cup (8 tbs), sliced|
|Boneless skinless, chicken breasts||1⁄2 Pound, cut into thin strips|
|Sliced green onions and tops||1⁄4 Cup (4 tbs)|
|Dried rosemary||1⁄4 Teaspoon, crushed|
Cook rice according to package instructions.
While rice is cooking, heat oil in large skillet over medium high heat.
Add carrots, celery and rosemary.
Stir fry until vegetables are crisp tender.
Push vegetables to one side, then add chicken, stirring for 3 minutes, until chicken is no longer pink.
Add mushrooms and onions; stir fry 3 minutes.
Stir broth into cornstarch in small bowl until smooth.
Add to skillet, cook and stir over medium heat until mixture thickens.