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Chicken Zucchini Stir Fry

Ingredients
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon
  Chicken breast halves 2 , skinned and boned
  Vegetable oil 2 Tablespoon
  Dry sherry 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Carrot 1 , scraped and cut into thin strips
  Onion 1 Medium, cut into thin strips
  Zucchini 1 Medium, cut into thin strips
  Sliced mushrooms 1⁄2 Pound
  Cornstarch 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Hot cooked rice 1 Cup (16 tbs)
Directions

MAKING
1. In a bowl mix 2 teaspoons cornstarch with 2 tablespoons water.
2. Make thin strip of chicken.
3. Dredge in cornstarch mixture.
4. Preheat wok and add 2 tablespoons oil around top and coat on all sides.
5. Turn heat to medium high (325°) for 2 minutes.
6. Add chicken and stir-fry for 2 minutes until brown.
7. Mix 1 tablespoon sherry and 1/2 teaspoon salt.
8. Drain out chicken from wok and keep aside.
9. In the wok heat 2 tablespoons oil.
10. Stir in carrot and onion and fry for 1 to 2 minutes.
11. Add zucchini and mushrooms and stir fry vegetables until tender crisp.
12. Put chicken into the wok.
13. Add the next 4 ingredients.
14. Pour the mixture over chicken and toss gently.
15. Decrease heat to low (225°), simmer and stir for 3 minutes until thick.

SERVING
16. Serve over rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
2

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 476 Calories from Fat 147

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 50.5 mg16.8%

Sodium 625.5 mg26.1%

Total Carbohydrates 56 g18.5%

Dietary Fiber 4 g15.9%

Sugars 7.3 g

Protein 25 g49.8%

Vitamin A 105.8% Vitamin C 42.2%

Calcium 6% Iron 15.3%

*Based on a 2000 Calorie diet

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Chicken Zucchini Stir Fry Recipe