See Also: Garlic Chicken and Corn Stir-Fry(recipes)
Stir-Fried Spinach with Garlic(recipes)
Stir-Fried Pork with Green Beans and Baby Corn(recipes)
Stir-Fry Chicken(recipes)
Chicken with roasted garlic(recipes)
Lemon Garlic Chicken(recipes)
Asparagus and Chicken Stir-Fry(recipes)
Asian Chicken Stir-fry(recipes)
Chicken and Chili Stir-Fry(recipes)
Stir-Fried Chicken(recipes)

Garlic Chicken and Corn Stir-Fry (recipes)




Yield: Makes 4 servings



Ingredients:



3chicken thighs

1tablespoon reduced-sodium soy sauce

2large cloves garlic, minced

1/4teaspoon black pepper

1-1/2teaspoons cornstarch

1/2cup fat-free reduced-sodium chicken broth*

3/4teaspoon onion powder

2teaspoons canola or vegetable oil

1large red bell pepper, seeded, cut into 1-inch squares

2large stalks celery, cut into 1-inch slices

1package (10 ounces) frozen corn, thawed

2cups hot cooked rice









Preparation:





1.Remove skin, bones and excess fat from chicken thighs. Cut chicken into 1-inch squares; place in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.2.Meanwhile, combine cornstarch, chicken broth and onion powder in small bowl until smooth; set aside. Heat wok or large skillet over high heat. Add oil, swirling to coat surface. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes. Stir cornstarch mixture; add to wok. Cook and stir over high heat until mixture boils and slightly thickens. Serve over rice.









Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

40 g







Cholesterol

46 mg







Saturated Fat

2 g







Total Fat

8 g







Calories from Fat

24 %







Calories

301







Protein

18 g







Sodium

224 mg









Dietary Exchange:







Meat

1-1/2







Vegetable

1/2







Starch

2-1/2







Fat

1/2