Chicken and Veggie Stir-Fry

Chicken and Veggie Stir-Fry


2 bags (14 ounces each) Dierbergs Fresh Cut Asian Stir-Fry veggies
1 tablespoon Dierbergs canola oil
1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
2 tablespoons minced fresh ginger root
2 cloves garlic, minced
1 carton (8.25 ounces) chicken stock
3 tablespoons orange juice concentrate
¼ cup reduced-sodium soy sauce
1 tablespoon cornstarch
Hot cooked rice
Chow Mein noodles


Remove carrots from veggie mix; set aside. Cut any large broccoli crowns into smaller pieces and return to veggie mix; set aside.

In large skillet, heat oil over medium-high heat. Add chicken and ginger root; cook stirring frequently for 5 minutes. Add garlic; cook stirring frequently until chicken is no longer pink, about 5 minutes. Place chicken in bowl; cover and set aside.

In same skillet, combine reserved carrots, stock, and orange juice concentrate; cover, reduce heat, and cook stirring occasionally for 8 minutes. Add remaining veggies; cover and cook stirring occasionally until veggies are crisp-tender, about 5 minutes.

In small bowl, stir together soy sauce and cornstarch. Stirring constantly, add soy sauce mixture to veggies; cook until thickened, about 2 to 3 minutes. Stir in chicken until heated through. Serve over rice; top with chow mein noodles.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 281
Cholesterol: 83 mg
Fat: 7 g
Sodium: 674 mg
Carbohydrates: 24 g
Protein: 31 g
Fiber: 5 g