10 Minute Italian Chicken StirFry
| 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 |
|
NOTE: |
This recipe is OK for those on the LMD (Low Microbial Diet) IF cheese & pepper are cooked in & vegetables are well-cooked. |
Ingredients:
1 Tbsp extra virgin olive oil 3/4 lb skinless, boneless chicken breast, cut in 3/4 inch pieces
1 16 oz bag frozen mixed vegetables 1 tsp finely minced garlic
(or 3-4 cups fresh chopped vegetables 1/2 cup pre-sliced, fresh mushrooms
1 tsp dried basil 1 tsp dried oregano
1/2 cup fat-free, reduced sodium 2 Tbsp grated Parmesan cheese
chicken broth Salt & freshly ground black pepper, to taste
2 cups cooked brown rice
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
Trial Administration