You are here

Stir Fry Chicken and Vegetables

Ingredients
  Chicken breasts 1 1⁄3 Pound, split (4 Breasts)
  Cornstarch 1⁄2 Teaspoon
  Peanut oil/Safflower oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄4 Pound, sliced
  Bamboo shoots 4 Ounce, thinly sliced (1 Small Can)
  Pea pods 1⁄4 Pound (Edible)
  White pepper 1 Dash
  Soy sauce 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Sesame oil 3 Drop
  Cornstarch 1 1⁄2 Teaspoon, dissolved in 1 tablespoon cold water
Directions

Skin chicken and remove meat from bones; slice wafer thin, then cut into 1 1/2 inch squares.
Toss in the cornstarch.
Heat a wok or frying pan, add oil, salt, and chicken and, stirring, cook over high heat 1 minute, or until chicken turns white.
Add stock, mushrooms, bamboo shoots, and pea pods.
Cover pan and cook 1 1/2 minutes.
Add pepper soy sauce, sugar, sesame oil, and cornstarch mixture.
Cook, stirring, until thickened.
Contains 220 calories per serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Healthy
Servings: 
4

Rate It

Your rating: None
4.35
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 250 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 88.6 mg29.5%

Sodium 528.3 mg22%

Total Carbohydrates 9 g2.9%

Dietary Fiber 1.7 g6.8%

Sugars 3.6 g

Protein 38 g76.5%

Vitamin A 6.9% Vitamin C 34.4%

Calcium 3.5% Iron 11.7%

*Based on a 2000 Calorie diet

0 Comments

Stir Fry Chicken And Vegetables Recipe