Sunflower Chicken

Name: Sunflower Chicken
Ingredients: 1 pound boneless skinless chicken breasts, cut into strips; 3 medium carrots, sliced; 2 celery ribs, sliced; 1 medium onion, chopped; 1 can (4 ounces) mushroom stems and pieces, drained; 1 medium sweet red pepper, julienned; 4 cups fresh broccoli florets; 1/4 cup sunflower kernels, toasted; 1/4 teaspoon salt-free seasoning blend; 1/4 teaspoon garlic powder; 3 tablespoons cornstarch; 1 can (14-1/2 ounces) low-sodium chicken broth; Hot cooked rice

13 ingredients

1 steps

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
3 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 medium sweet red pepper, julienned
4 cups fresh broccoli florets
1/4 cup sunflower kernels, toasted
1/4 teaspoon salt-free seasoning blend
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1 can (14-1/2 ounces) low-sodium chicken broth
Hot cooked rice

Directions

1

In a large skillet coated with cooking spray, stir-fry chicken until no longer pink. Add the vegetables, sunflower kernels, seasoning blend and garlic powder; stir-fry for 5-6 minutes or until vegetables are tender. Combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.