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Recipes
Chicken Fricassee Stir-Fry
4 servings
30 minutes total
Ingredients
  • 1 cup white rice
  • 2 ½ cups no-salt-added chicken stock (or broth), divided
  • 8 oz trimmed fresh asparagus
  • 1 ½ cups dip chip cut carrots (about 8 oz)
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon minced garlic
  • 1 ¼ teaspoons kosher salt, divided
  • ½ teaspoon pepper
  • 3 tablespoons + 1 teaspoon canola oil, divided
  • 3 tablespoons dry white wine (or chicken stock), divided
  • 5 teaspoons cornstarch, divided
  • 1 ½ teaspoons dried thyme
  • 2 tablespoons heavy whipping cream
  • ½ cup sliced fresh green onions
Steps
  1. Prepare rice following package instructions (using 2 cups stock). Meanwhile, cut asparagus into bite-size pieces. Halve carrots. Cut chicken into very thin, bite-size strips (wash hands).
  2. Combine garlic, 1 teaspoon salt, pepper, 1 tablespoon oil, 1 tablespoon wine, and 2 teaspoons cornstarch in shallow dish; whisk to blend. Add chicken to mixture and toss to coat.
  3. Preheat large sauté pan on medium-high 3–4 minutes. Place 2 tablespoons oil in pan; add chicken and cook 3 minutes, stirring occasionally. Add remaining 1 teaspoon oil to pan; add asparagus, carrots, thyme, and remaining ¼ teaspoon salt. Cook 2–3 more minutes, stirring often, until vegetables are crisp-tender and chicken is 165°F.
  4. Combine heavy cream and remaining ½ cup stock, 2 tablespoons wine, and 3 teaspoons cornstarch in small bowl; whisk until cornstarch is completely dissolved. Add mixture to pan with chicken, stirring continuously. Reduce heat to low and simmer 1–2 minutes until mixture thickens. Stir in green onions. Serve over rice.

Amount per ¼ recipe serving: Calories 510, Total Fat 18g, Sat Fat 3.5g, Trans Fat 0g, Chol 70mg, Sodium 790mg, Total Carb 53g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 10%