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Vegetable And Chicken Stir Fry

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  Canola oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, halved, thinly sliced
  Boneless skinless chicken thighs 1⁄2 Pound, cut into thin strips
  Asian fish sauce 1 Tablespoon
  Broccoli head 1 Small, cut into 1 inch florets
  Celery rib 1 , thinly sliced
  Snow peas 4 Ounce
  Garlic 1 Clove (5 gm), thinly sliced
  Finely chopped ginger 1 Tablespoon
  Sambal oelek/Chinese chile garlic sauce 1 Teaspoon
  Hoisin sauce 1 Tablespoon
  Oyster sauce 1 Tablespoon
  Mung bean sprouts 1 Cup (16 tbs)
  Shredded basil 2 Tablespoon
  Fresh lime juice 1 Tablespoon
  Steamed jasmine rice 2 Cup (32 tbs) (adjust quantity as needed for serving)

1. Heat a wok until very hot. Add 2 tablespoons of the canola oil, and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken and onion onto a medium plate and wipe out the wok.
2. Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken and onion to the wok along with any accumulated juices. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with jasmine rice.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 304 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.41 g2%

Trans Fat 0 g

Cholesterol 0.45 mg0.15%

Sodium 780.2 mg32.5%

Total Carbohydrates 63 g21%

Dietary Fiber 15.7 g62.7%

Sugars 26.5 g

Protein 17 g33%

Vitamin A 56.8% Vitamin C 502.2%

Calcium 25.2% Iron 32.3%

*Based on a 2000 Calorie diet

Vegetable And Chicken Stir Fry Recipe