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Chicken Zucchini Stir Fry

editor's picture
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon
  Chicken breast halves 2
  Vegetable oil 2 Tablespoon
  Dry sherry 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Carrot 1
  Onion 1 Medium
  Zucchini 1 Medium
  Mushrooms 1⁄2 Pound
  Cornstarch 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Hot cooked rice 1 Cup (16 tbs)

Dissolve 2 teaspoons cornstarch in 2 tablespoons water.
Cut chicken into thin strips; dredge in cornstarch mixture.
Pour 2 tablespoons oil around top of preheated wok, coating sides; allow to heat at medium high (325°F) for 2 minutes.
Add chicken; stir-fry 2 minutes or until lightly browned.
Add 1 tablespoon sherry and 1/2 teaspoon salt; stir well.
Remove chicken from wok; set aside.
Heat 2 tablespoons oil in wok.
Add carrot and onion; stir-fry 1 to 2 minutes.
Add zucchini and mushrooms; stir-fry until vegetables are crisp-tender.
Return chicken to wok.
Combine next 4 ingredients; pour over chicken mixture, and toss gently.
Reduce heat to low (225°F); simmer 3 minutes or until thickened, stirring often.
Serve over rice.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 501 Calories from Fat 150

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 2.4 g12.1%

Trans Fat 0 g

Cholesterol 50.5 mg16.8%

Sodium 631.2 mg26.3%

Total Carbohydrates 59 g19.8%

Dietary Fiber 5.1 g20.4%

Sugars 9.2 g

Protein 28 g56.8%

Vitamin A 105.8% Vitamin C 46.2%

Calcium 6.3% Iron 18.5%

*Based on a 2000 Calorie diet

Chicken Zucchini Stir Fry Recipe