- Makes: 4 to 6 servings
- Start to Finish 25 mins
skinless, boneless chicken breasts, cut into bite-size strips
finely chopped garlic (10 cloves)
snipped fresh rosemary
chopped fresh vegetables (such as broccoli, cauliflower, zucchini, summer squash, green onions, asparagus, green beans, wax beans, and/or cabbage)
Hot cooked rice
- In a large skillet or wok, heat olive oil over medium-high heat. Cook and stir half of the chicken in hot olive oil about 2 minutes or until chicken is no longer pink. Remove from pan with slotted spoon. Repeat with remaining chicken. Remove from pan and keep warm.
- In the same skillet or wok, cook and stir garlic and rosemary over medium heat for 1 minute or until fragrant. Stir in vegetables and broth. Bring to boiling; reduce heat. Cover and cook for 3 minutes.
- Return the chicken to skillet or wok; toss to coat and heat through. Serve over hot cooked rice. Sprinkle with cashews. Makes 4 to 6 servings.
(Rosemary-Garlic Stir-Fry)Servings Per Recipe 4, chol. (mg) 66, vit. C (mg) 32, Fat, total (g) 13, Riboflavin (mg) 0, Thiamin (mg) 0, fiber (g) 3, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 2, Niacin (mg) 12, Monosaturated fat (g) 8, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 3, Folate (µg) 93, sodium (mg) 365, vit. A (IU) 437, Potassium (mg) 595, sugar (g) 3, carb. (g) 33, pro. (g) 33, cal. (kcal) 384