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Chicken & Mushroom Stir-Fry

Active Time: 25 minutes • Total Time: 30 minutes • Serves: 4

1-1/4 pounds Schnucks Natural boneless skinless chicken breasts
2 tablespoons Schnucks vegetable oil, divided
1 package (10 ounces) Schnucks sliced white mushrooms (about 4 cups)
1 package (3.2 ounces) fresh shiitake mushrooms, stems discarded and mushrooms sliced (about 2 cups)
3 large garlic cloves, crushed with press
1 medium onion, thinly sliced (about 1 cup)
1 piece fresh ginger (about 1 inch), peeled and finely grated (about 1 tablespoon)
1 red bell pepper, thinly sliced (about 1-1/2 cups)
4 green onions, cut crosswise into 2-inch pieces
1/2 cup stir fry sauce
1 bag (8.8 ounces) prepared white rice

1. Cut chicken into 1/4-inch-thick slices; cut slices into 2-inch pieces. In nonstick 12-inch skillet or wok, heat 1 tablespoon oil over medium heat until very hot but not smoking. Add chicken and cook 5 to 6 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer chicken to bowl.

2. Increase heat to medium-high. Add mushrooms and cook 4 to 5 minutes or until lightly browned, stirring frequently. Transfer mushrooms to bowl with chicken. Add remaining 1 tablespoon oil, garlic, onion, ginger and bell pepper and cook 2 to 3 minutes or until vegetables are tender-crisp, stirring frequently. Add green onions, stir fry sauce and chicken mixture and cook 2 minutes or until heated through.

3. Heat rice as label directs. Spoon rice onto each of 4 plates; top with chicken mixture to serve.

Each serving: about 377 calories, 9 g total fat (1 g saturated), 66 mg cholesterol, 1662 mg sodium, 38 g carbohydrate, 3 g fiber, 34 g protein