Chinese Chicken Vegetable Stir Fry

Southern.Crockpot's picture

Dec. 14, 2011

Ingredients

Soy sauce 1/2 Cup (8 tbs)
Vegetable oil/Sesame oil 1/4 Cup (4 tbs)
Sesame seeds 2 Teaspoon
Chicken breast halves 6 , skinned and boned
Broccoli flowerets 2 Cup (32 tbs)
Onion 1 , thinly sliced and separated into rings
Snow peas 1/2 Pound
Thinly sliced celery 1/2 Cup (8 tbs)
Sliced mushrooms 1/2 Cup (8 tbs)
Cornstarch 1 Tablespoon
Water 1/2 Cup (8 tbs)
Cooked brown rice 1 Cup (16 tbs) (Hot)

Directions

GETTING READY

1) Take the chicken breasts and cut into 2-inch strips.

MAKING

2) Take the first three ingredients and mix them well.

3) Add the chicken breast strips into the marinade. Refrigerate for 30 minutes.

4) Meanwhile heat the wok and put the chicken mixture. Stir-fry for 3 minutes.

5) Remove the chicken and keep aside.

6) Add broccoli along with onion and stir-fry for 2 minutes.

7) Add snow peas, mushrooms and celery.

8) Stir-fry for 2 minutes. Add chicken to the wok.

9) Mix the cornstarch with water and add to the wok.

10) Cook for 2 minutes.

SERVING

11) Portion into 4 individual serving bowls over brown rice or noodles.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 277Calories from Fat 102

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 1272 mg53%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet