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Rosemary Chicken Stir Fry

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  Rice 2 Pound (1 Family Size Bag Uncle Ben's Brand Boil In Bag)
  Vegetable oil 1 1⁄2 Tablespoon
  Short thin carrot strips 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Dried rosemary leaves 1⁄4 Teaspoon, crushed
  Boneless skinless chicken breasts 1⁄2 Pound, cut into thin strips
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced green onion with tops 1⁄4 Cup (4 tbs)
  Condensed chicken broth 1 Can (10 oz)
  Cornstarch 4 Teaspoon

Cook rice according to package directions; set aside.
Meanwhile, 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 of skillet; add chicken.
Stir-fry 3 minutes or until chicken is tender and no longer pink.
Add mushrooms and green 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 boils and thickens, stirring frequently.

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Rosemary Chicken Stir Fry Recipe