Chicken Stir-fry with Rice: Submitted by: Grace Elizabeth Hudel | Date Added: 23 Jan 2011
Listed in: Main Courses

2 cups Hot Cooked Brown Or Parboiled Rice
Stir-Fry Sauce:
1 cup Chicken Broth
1 Tbsp Light Soy Sauce
3 Tbsp Cornstarch
1 tsp Agave Nectar

Stir Fry:
1 cup Broccoli
1 cup Snow Peas
1 large White Onion, cut into 6 pieces, then rings separated
1 cup Celery, diagonally sliced
1 Actifry spoonfuls Olive Oil, (1st amount)
1 medium Sweet Red Pepper, Halved, sliced thin
4 ozs. Small Mushrooms, whole halved
8 ozs. Bean Sprouts
1 pound Boneless, Skinless Chicken Breasts, cut into bite-size pieces
1 Actifry spoonfuls Olive Oil, (2nd amount)

Combine chicken broth, soy sauce, cornstarch, and agave nectar in a small saucepan.
Whisk to mix thoroughly and, while stirring, cook until thickened. Set aside.

Add broccoli, snow peas, onion, and celery to Acti-Fryer. Add 1 Actifry spoonful olive oil and cook for about 6 minutes..

Add red pepper and mushrooms. Cook an additional 4-5 minutes, or only until vegetables are crisp-tender.
Remove all vegetables and set aside.

Add cut-up chicken and 1 Actifryer spoonful olive oil to Acti-Fryer. Cook until chicken is lightly browned & no longer pink.
Add vegetables back to Acti-Fryer with the chicken. Add bean sprouts; cook for 3-4 minutes or until all is hot.

Place in serving bowl; pour stir-fry sauce over and toss lightly.
Serve hot with, or over, rice.

Recipe Pictures - Hover cursor to scroll if several images: Visitor Comments (13):

Machine works fine on ingredients, but it does dry out the chicken. Sauce needs some work, but overall okay recipe. Left by: James Galbraith (6 Jan 2017)

Easy and very tasty Left by: sandie taylor (14 Jul 2016)

WOULD LIKE TO PRINT RECIPES

<just press the printer friendly version button on the site> Left by: june smith (14 Jan 2014)

Excellent recipe. I added 3 cloves of garlic and cooked it with the chicken. I also used the Hoisin sauce and really liked it. Left by: Chantelle Rodgers (29 Dec 2012)

I used Hoisin Sauce instead of the soy sauce and agave nectar and i think it tasted terrific. Left by: Tina (7 Jan 2012)

Yes chicken stock is chicken broth Left by: James (25 Sep 2011)

Chicken Broth .. in the UK a broth is a soup..
Not to be mistaken with Chicken Stock, which is the juices from the chicken that come out during cooking.

Left by: Admin (22 Sep 2011)

please can you tell me what is meant by chicken broth in a recipe is it chicken stock Left by: sadie thompson (22 Sep 2011)

I would say a cup is about 170g Left by: Amanda (10 Sep 2011)

To the question, how much is in a cup? - I have a measure with a cup on it and it is equal to 220ml, or 8oz. Left by: Gavin (30 Aug 2011)

please could someone tell me how much is in a cup Left by: karen (13 Jun 2011)

AGAVE NECTAR is a syrup / sweetner can be bought from most bug supermarkets

http://en.wikipedia.org/wiki/Agave_nectar

hope this helps

Carl

www.actifry.net Left by: Admin (26 Apr 2011)

Please could some one tell me what AGAVE NECTAR is please?? I would like to try this recipe but am unsire what this ingredient is. Left by: Lynne (26 Apr 2011)