Stir-Fried Chicken and Vegetables

A great recipe for romance!

Serves: 4 Ingredients • 1 tbsp peanut oil • 2 cloves garlic, minced • 1 tbsp minced fresh ginger • 1 1/2 lbs boneless, skinless chicken breasts, cut into strips • 1 medium onion, diced • 2 cups sliced carrots • 1 red bell pepper, seeded and sliced into thin strips • 2 cups sugar snap peas • 1 (15 oz) can baby corn • 2 cups broccoli florets • 1/4 cup reduced-sodium soy sauce • 2 tsp cornstarch • 1 cup reduced-sodium chicken broth Nutty Basmati Rice With Almonds • 1/2 cup slivered almonds • 2 cups reduced-sodium chicken broth • 1 cup basmati rice • 1/2 tsp salt • 1/4 tsp freshly ground black pepper Nutrition Score per serving: 473 calories, 48 g protein, 54 g carbs, 10 g fiber, 10 g fat Directions • Toast almonds in a saucepan over medium heat until light brown. Shake the pan frequently to prevent burning. Add remaining ingredients, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until liquid is absorbed. Fluff with a fork before serving. To make the stir-fry: • Heat oil in a wok or large skillet over medium-high heat. • Add garlic and ginger; cook 1 minute. • Add chicken; cook 3 to 4 minutes or until starting to brown, stirring constantly. • Add onions, carrots, and peppers; cook 1 minute. • Add snap peas, corn, and broccoli; cook 2 minutes. • Add soy sauce; cook 2 minutes or until vegetables are just tender. • In a small bowl, stir cornstarch in chicken broth until dissolved and add to wok. • Simmer 2 minutes or until sauce thickens. Serve over rice.

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