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Chicken and Vegetable Stir Fry

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Ingredients
  Cornstarch 2 Tablespoon
  Canned ready to serve chicken broth 14 1⁄4 Ounce (1 Can, Clear)
  Soy sauce 1 Tablespoon
  Ground ginger/1 teaspoon fresh ginger, grated 1⁄2 Teaspoon
  Vegetable oil 1 Tablespoon
  Carrots 2 Medium, cut into thin juliennes to make about 1 cup
  Zucchini/1 cup fresh broccoli flowerets 1 Small, sliced diagonally to make about 1 cup
  Fresh mushrooms 1⁄2 Cup (8 tbs), quartered
  Canned white chicken 10 Ounce, drained (Premium Chunk, 2 Cans, 5 Ounce Each)
  Hot cooked rice 4 Cup (64 tbs)
  Green onion 1 Medium, sliced diagonally to make about 2 tablespoons
Directions

GETTING READY
1. Combine the broth, soy sauce and ginger in a small bowl.
2. Blend the cornstarch into this mixture. Keep aside.

MAKING
3. In a large, deep skillet or a wok, heat the oil over medium-high flame.
4. When hot but not smoking, add the vegetables and stir fry for about 3 to 4 minutes until crisp and tender.
5. Add the prepared sauce to the pan and heat, stirring constantly, until it comes to a boil and thickens.
6. Add chicken to sauce and stir to mix well.
7. Heat through, stirring.

SERVING
8. Divide the steaming hot cooked rice among 4 bowls
9. Ladle the chicken, vegetables, and gravy on top.
10. Garnish with onion if you like.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice, Chicken
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 433 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 31.3 mg10.4%

Sodium 716.6 mg29.9%

Total Carbohydrates 69 g22.8%

Dietary Fiber 2.3 g9%

Sugars 2.9 g

Protein 22 g43.1%

Vitamin A 105.8% Vitamin C 16.4%

Calcium 2.5% Iron 19%

*Based on a 2000 Calorie diet

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Chicken And Vegetable Stir Fry Recipe