Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 211.0
  • Total Fat: 8.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 326.6 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 22.4 g

View full nutritional breakdown of Chicken Stir Fry calories by ingredient
Report Inappropriate Recipe

Chicken Stir Fry

Submitted by: MELME54

Introduction

Adapted from a recipe from Allrecipes.com to add more vegetables.

I always go a little overboard with the vegetables and I ended up stir-frying in my dutch oven but we like having a lot of left overs, so that was fine with us. Yummy served over steamed brown rice with a dash of reduced sodium soy sauce!
Adapted from a recipe from Allrecipes.com to add more vegetables.

I always go a little overboard with the vegetables and I ended up stir-frying in my dutch oven but we like having a lot of left overs, so that was fine with us. Yummy served over steamed brown rice with a dash of reduced sodium soy sauce!

Number of Servings: 8

Ingredients

    1 1/2 lb boneless skinless chicken breast
    3 tablespoons cornstarch
    3 tablespoons low sodium soy sauce
    3/4 teaspoon ground ginger (to taste. We like a lot.)
    1/2 teaspoon garlic powder
    4 tablespoons cooking oil
    3 zucchini (medium/large - sliced and cut into manageable pieces)
    2 cups snow peas
    1 8oz container of fresh pre-sliced mushrooms
    1 1/2 cups thinly sliced or matchstick carrots
    1 large onion, diced or in slices depending on your preference
    1 cup water
    1 teaspoon low sodium chicken bouillon granules

SparkPeople Sponsored Video


Directions

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

Add remaining oil; stir- fry zucchini, snow peas, carrots, mushrooms and onion for 4-5 minutes or until crisp-tender. Mix water and bouillon and add to the veggies. Return chicken to pan. Cook and stir until thickened and bubbly.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MELME54.





TAGS:  Poultry |

Great Stories from around the Web


Rate This Recipe