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Stir Fry Chicken And Vegetables

southern.chef's picture
  Egg white 1
  Chablis/Other dry white wine 1 Tablespoon
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Boneless chicken breasts 1 Pound, skinned and cut into bite-size pieces
  Vegetable oil 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 1⁄4 Cup (4 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Green pepper 1 Small, thinly sliced
  Thinly sliced zucchini 1 Cup (16 tbs)
  Thinly sliced mushrooms 1 Cup (16 tbs)
  Slivered almonds 1⁄3 Cup (5.33 tbs), toasted
  Cooked brown rice 2 1⁄2 Cup (40 tbs) (Hot Cooked Without Salt Or Fat)

Combine first 4 ingredients, stir well.
Add chicken pieces, tossing gently to coat, let stand 1 hour.
Heat oil in a large skillet.
Remove chicken from marinade, saute chicken in oil until lightly browned.
Add soy sauce and carrots, stirring well.
Cook an additional 2 minutes.
Add green onions, garlic, and green pepper, stir-fry an additional 2 to 3 minutes.
Add zucchini, mushrooms, and almonds, cook 2 to 3 minutes.
Serve over hot rice.

Recipe Summary

Stir Fried

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 395 Calories from Fat 145

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 52.6 mg17.5%

Sodium 614.4 mg25.6%

Total Carbohydrates 34 g11.3%

Dietary Fiber 4.8 g19%

Sugars 3.1 g

Protein 27 g54.2%

Vitamin A 118.5% Vitamin C 45.1%

Calcium 6.9% Iron 12.9%

*Based on a 2000 Calorie diet

Stir Fry Chicken And Vegetables Recipe