Grilled California Chicken Wrap
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbs 41g||14%|
|Dietary Fiber 3g||12%|
|Vitamin A 120%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 small onion, sliced
2 carrots, sliced
2 stalks celery, sliced
1 small red bell pepper, sliced
1 cupbroccoli florets
1 cupasian style chicken broth
2 tbspcorn starch
2 cupscooked brown or white rice for serving
toasted sesame seeds, for garnish
Remove the Sweet and Spicy Perfect Portion chicken breasts from the marinade package and cut into bite sized chunks. In a large skillet or wok, heat the oil over medium-high heat. Add the chicken chunks and stir-fry for 5 minutes. Remove chicken and set aside.
To the same wok, add the onions, carrots, celery, red bell pepper and broccoli florets. Stir-fry for 3 to 4 minutes until vegetables are tender but still crisp.
Whisk together the chicken broth and cornstarch. Add the broth mixture to the stir-fry and bring to a boil, stirring often. Return the chicken to the wok and simmer for 2 to 3 minutes, until chicken is heated through and the sauce thickens. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 degrees F
Divide the rice among 4 bowls. Top with Sweet And Spicy Perfect Portions Stir Fry. Garnish with toasted sesame seeds if desired.
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