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Chicken Vegetable Stir Fry

chef.tim.lee's picture
  Snow peas 1⁄2 Pound
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Vegetable oil/Sesame oil 1⁄4 Cup (4 tbs)
  Sesame seeds 2 Teaspoon
  Chicken breast halves 6
  Broccoli flowerets 2 Cup (32 tbs)
  Onion 1
  Snow pea 1⁄2 Pound
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Cooked brown rice 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)

Combine first 3 ingredients, stirring well; set aside.
Cut chicken breasts into2-inch strips, and add to marinade, mixing well.
Cover and refrigerate for at least 30 minutes.
Preheat wok to medium high (325°).
Add chicken mixture, and stir-fry 2 to 3 minutes.
Remove chicken from wok, and set aside.
Add broccoli and onion; stir-fry 2 minutes.
Add snow peas, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender.
Add chicken to wok.
Combine cornstarch and water; add to wok.
Cook, stirring constantly, until thickened.
Serve over brown rice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 370 Calories from Fat 111

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 1329.1 mg55.4%

Total Carbohydrates 18 g5.9%

Dietary Fiber 3.3 g13.1%

Sugars 4.7 g

Protein 45 g90.2%

Vitamin A 32.3% Vitamin C 119.4%

Calcium 9.4% Iron 21.5%

*Based on a 2000 Calorie diet

Chicken Vegetable Stir Fry Recipe