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Chicken And Vegetable Stir Fry

chef.tim.lee's picture
Ingredients
  Oil 3 Tablespoon
  Boneless chicken breasts 1 Pound, cut into thin strips
  Broccoli florets 1⁄2 Cup (8 tbs)
  Snow peas 2 Ounce
  Carrot 1 Medium, thinly sliced
  Pepper 1⁄2 Medium, cut into thin strips (Green Or Red)
  Onion soup mix envelope 1
  Cornstarch 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Soy sauce 2 Teaspoon
  Vinegar 1 Teaspoon (White Or Rice)
  Hot cooked rice 1 Cup (16 tbs)
Directions

GETTING READY
1) In a bowl, blend onion soup mix with cornstarch.

MAKING
2) In a skillet, heat oil.
3) In hot oil, add chicken with vegetables on the top.
4) Cook on medium-high heat for 10 minutes while stirring continuously until veggies are crispy-cooked and chicken is golden brown. 5) Add the blended soup mix along with ginger water, soy sauce and vinegar.
6) Boil the sauce and cook on low heat without covering until sauce becomes thick.

SERVING
7) Serve the chicken n vegetable over hot rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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4.1825
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 343 Calories from Fat 115

% Daily Value*

Total Fat 13 g20%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 65.8 mg21.9%

Sodium 1020.5 mg42.5%

Total Carbohydrates 26 g8.6%

Dietary Fiber 1.7 g6.9%

Sugars 1.8 g

Protein 30 g59%

Vitamin A 67.7% Vitamin C 52.6%

Calcium 5.1% Iron 12.9%

*Based on a 2000 Calorie diet

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Chicken And Vegetable Stir Fry Recipe