Chicken Stir-Fry II
A quick, easy, tasty stir-fry.
12 oz boneless skinless chicken thighs
12 oz baby cut carrots
2 tbsps garlic powder
2 cups broccoli, chopped
2 tbsps margarine
2 tsps light brown sugar
Chop the chicken thighs into bite size pieces.
Cut the baby carrots into strips and chop up the broccoli.
Melt the butter in a pan then add the garlic and brown sugar over low heat.
Toss chicken into pan and cook until lightly browned. Add the carrots and broccoli.
Cover and let cook until carrots and broccoli are tender.
Note: chicken breasts may be used instead of thighs.
in 1 serving of Chicken Stir-Fry II.
, 33% carbs, 32% protein.
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