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Chinese Chicken Vegetable Stir Fry

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  Boneless chicken breasts 1 Pound, skinned, all visible fat removed and cut into 1-inch cubes
  Low-sodium soy sauce 1 1⁄2 Tablespoon
  Grated fresh ginger/1 teaspoon ground ginger 1 Tablespoon
  Vegetable oil 2 Tablespoon (Acceptable)
  Bell peppers 2 Medium, cut into 1-inch strips (Green, Red Or Yellow)
  Fresh mushrooms 4 Ounce, thinly sliced
  Green onion with tops 4 , cut into 1-inch strips
  Pineapple chunks 3⁄4 Cup (12 tbs) (Fresh Or Canned In Juice)
  Cornstarch 1 1⁄2 Tablespoon
  Homemade chicken stock 2⁄3 Cup (10.67 tbs)
  Pineapple juice/Reserved juice from canned pineapple 1⁄4 Cup (4 tbs)
  Sesame seeds 1 Tablespoon, toasted (For Garnish)

Marinate chicken in soy sauce and ginger 30 to 45 minutes, stirring occasionally.
In nonstick wok or skillet, heat oil over high heat.
Add marinated chicken and stir-fry for 2 minutes.
Using a slotted spoon, remove chicken, leaving juices in the pan.
Add peppers, mushrooms and onions and stir-fry for 1 minute.
Add pineapple and chicken and stir-fry another 2 to 3 minutes.
Vegetables should be tender-crisp.
Blend cornstarch with stock and pineapple juice.
Stir into the chicken mixture and cook about 1 minute, or until thickened.
Remove from heat and garnish with sesame seeds.

Recipe Summary

Main Dish
Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1274 Calories from Fat 405

% Daily Value*

Total Fat 46 g71%

Saturated Fat 7.2 g36.1%

Trans Fat 0.1 g

Cholesterol 267.9 mg89.3%

Sodium 1006.4 mg41.9%

Total Carbohydrates 96 g31.9%

Dietary Fiber 10.3 g41.2%

Sugars 54.1 g

Protein 119 g237.9%

Vitamin A 62.7% Vitamin C 534%

Calcium 27.5% Iron 48.2%

*Based on a 2000 Calorie diet

Chinese Chicken Vegetable Stir Fry Recipe