Chicken Stir-fry with Rice: Submitted by: Grace Elizabeth Hudel | Date Added: 23 Jan 2011 Ingredients:

2 cups Hot Cooked Brown Or Parboiled Rice
Stir-Fry Sauce:
1 cup Chicken Broth
1 Tbsp Light Soy Sauce
3 Tbsp Cornstarch
1 tsp Agave Nectar

Stir Fry:
1 cup Broccoli
1 cup Snow Peas
1 large White Onion, cut into 6 pieces, then rings separated
1 cup Celery, diagonally sliced
1 Actifry spoonfuls Olive Oil, (1st amount)
1 medium Sweet Red Pepper, Halved, sliced thin
4 ozs. Small Mushrooms, whole halved
8 ozs. Bean Sprouts
1 pound Boneless, Skinless Chicken Breasts, cut into bite-size pieces
1 Actifry spoonfuls Olive Oil, (2nd amount)

Cooking Instructions:

Combine chicken broth, soy sauce, cornstarch, and agave nectar in a small saucepan.
Whisk to mix thoroughly and, while stirring, cook until thickened. Set aside.

Add broccoli, snow peas, onion, and celery to Acti-Fryer. Add 1 Actifry spoonful olive oil and cook for about 6 minutes..

Add red pepper and mushrooms. Cook an additional 4-5 minutes, or only until vegetables are crisp-tender.
Remove all vegetables and set aside.

Add cut-up chicken and 1 Actifryer spoonful olive oil to Acti-Fryer. Cook until chicken is lightly browned & no longer pink.
Add vegetables back to Acti-Fryer with the chicken. Add bean sprouts; cook for 3-4 minutes or until all is hot.

Place in serving bowl; pour stir-fry sauce over and toss lightly.
Serve hot with, or over, rice.

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