Chicken Stir-Fry II
Nutrition per Serving
230
Calories
18.52g
Protein
19.1g
Carbs
8.62g
Fat
A quick, easy, tasty stir-fry.
Ingredients
12 oz boneless skinless chicken thighs
12 oz baby cut carrots
2 tbsps margarine
2 tsps light brown sugar
2 tbsps garlic powder
2 cups broccoli, chopped
Instructions
1. Chop the chicken thighs into bite size pieces.
2. Cut the baby carrots into strips and chop up the broccoli.
3. Melt the butter in a pan then add the garlic and brown sugar over low heat.
4. Toss chicken into pan and cook until lightly browned. Add the carrots and broccoli.
5. Cover and let cook until carrots and broccoli are tender.
6. Note: chicken breasts may be used instead of thighs.
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