Skillet Chicken with Garlic Sauce

Name: Skillet Chicken with Garlic Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoons toasted sesame oil; 1 package (20 oz) boneless skinless chicken breasts, cut in 1/2-inch strips; 1/4 teaspoon salt; 8 oz white mushrooms, thinly sliced; 1 medium red bell pepper, cut in thin strips; 6 green onions, thinly sliced on the bias, whites and greens separated; 1 cup Progresso™ reduced sodium chicken broth (from 32-oz carton); 1/4 cup packed brown sugar; 2 tablespoons soy sauce; 1 tablespoon chile garlic sauce; 4 cloves garlic, finely chopped; 2 tablespoons rice vinegar; 2 tablespoons cornstarch; 2 cups cooked white rice

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Prep 45 min
Total 45 min
Servings 4

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The secret is in the sauce (hint: you’re going to need a lot of garlic). You don’t however, need a wok to make this Chinese take-out staple at home. This easy garlic chicken comes together fast—and all in one pan.

by: Tablespoon Kitchens

Updated Jan 20, 2017

Ingredients

2 tablespoons toasted sesame oil
1 package (20 oz) boneless skinless chicken breasts, cut in 1/2-inch strips
1/4 teaspoon salt
8 oz white mushrooms, thinly sliced
1 medium red bell pepper, cut in thin strips
6 green onions, thinly sliced on the bias, whites and greens separated
1 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/4 cup packed brown sugar
2 tablespoons soy sauce
1 tablespoon chile garlic sauce
4 cloves garlic, finely chopped
2 tablespoons rice vinegar
2 tablespoons cornstarch
2 cups cooked white rice

Steps

1

In 12-inch skillet, heat oil over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until browned on first side. Stir; cook 1 to 3 minutes longer or until no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
2

Add mushrooms, bell pepper and green onion whites to oil in skillet. Cook over medium heat, stirring occasionally, 4 to 6 minutes or until softened. Stir in broth, brown sugar, soy sauce, chile garlic sauce and garlic. Heat to simmering.
3

Meanwhile, in small bowl, beat rice vinegar and cornstarch with fork. Stir chicken and rice vinegar mixture into mixture in skillet. Return to simmering; cook 15 to 30 seconds, stirring constantly, until thickened. Serve over rice. Top with green onion greens.

Expert Tips

tip 1
Short on time? Buy an 8-oz package of presliced mushrooms.

Nutrition Information

450 Calories, 12g Total Fat, 37g Protein, 47g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 110

Total Fat: 12g; 19%

Saturated Fat: 2 1/2g; 12%

Trans Fat: 0g

Cholesterol: 90mg; 29%

Sodium: 1180mg; 49%

Potassium: 660mg; 19%

Total Carbohydrate: 47g; 16%

Dietary Fiber: 2g; 9%

Sugars: 17g

Protein: 37g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 40%; 40%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.