Cancer Institute A national cancer institute
designated cancer center

10 Minute Italian Chicken Stir Fry

Serves:  4
Serving Size:  Each serving has 316 calories, 7 g fat (1 g saturated), 27 g carbs, 6 g fiber, 27 g protein, 244 mg sodium

1 Tbsp extra virgin olive oil                             
1 16 oz bag frozen mixed vegetables (or 3-4 cups fresh chopped vegetables      
1/2 cup pre-sliced, fresh mushrooms
1 tsp finely minced garlic
1 tsp dried basil                                                
1 tsp dried oregano
2 cups cooked brown rice
2 Tbsp grated Parmesan cheese         
Salt & freshly ground black pepper, to taste                                                     
3/4 lb skinless, boneless chicken breast, cut in 3/4 inch pieces
1/2 cup fat-free, reduced sodium chicken broth

Cooking Instructions:
1. Prepare brown rice. While rice is cooking, place large skillet over high heat. Add oil, swirl to coat pan and heat oil until very hot.
2. Add chicken and stir-fry until lit loses pink color. With slotted spoon, remove chicken from pan and set aside.
3. Add vegetables and garlic to pan. Stir-fry until garlic fragrant, about 2 minutes.
4. Add mushrooms. Stir-fry another 2 minutes. Return chicken to pan.
5. Add basil, oregano and chicken broth.
6. Stir-fry until chicken is thoroughly cooked, about another 4 minutes.
7. Add cheese and toss. Season to taste with salt & pepper. Serve immediately over brown rice, including juices from the pan.

Recipe from: The American Institute for Cancer Research

Stanford Medicine Resources:

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