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Chicken Vegetable Stir Fry

Tummy.Tucker's picture
  Vegetable oil 1 Tablespoon, divided
  Chicken breasts 10 Ounce, skinned and boned, cut into 2 x 3/4-inch strips
  Celery 1⁄2 Cup (8 tbs), sliced
  Carrot 1⁄2 Cup (8 tbs), thinly sliced
  Broccoli 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Ginger root 1⁄2 Teaspoon, minced, pared
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Scallions 1⁄2 Cup (8 tbs), sliced for 1-inch-long pieces (Green Onions)
  Chinese cabbage 1⁄2 Cup (8 tbs), chopped
  Bean sprouts 1⁄2 Cup (8 tbs)
  Canned water chestnuts 3 Ounce, drained
  Ready to serve chicken broth 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Reduced sodium soy sauce 2 Tablespoon

1) In a wok or 10 inch skillet, stir-fry the chicken in 1/2 teaspoons oil over a high heat for 2 to 3 minutes until lightly browned on all sides, keep aside.
2) In the same skillet, stir-fry the celery, carrot, broccoli, garlic and ginger in 1/2 teaspoons oil for 2 to 3 minutes until the vegetables are just tender.
3) Stir in the mushrooms and scallions, stir-fry for another 1 to 2 minutes.
4) Stir in the cabbage, bean sprouts and water chestnuts and stir-fry for another 1 to 2 minutes.
5) In a bowl, stir the broth and cornstarch until the cornstarch is dissolved.
6) Stir into the vegetable mixture alongwith the soy sauce and cook for 2 to 3 minutes, stirring constantly, until the sauce is thickened,.
7) Return the chicken into the skillet and cook for another 1 minute until the chicken is thoroughly heated.

8) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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