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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 418.8
  • Total Fat: 16.6 g
  • Cholesterol: 72.5 mg
  • Sodium: 866.5 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 7.7 g
  • Protein: 39.4 g

View full nutritional breakdown of Chicken and Vegetable Stir Fry with Oyster Sauce calories by ingredient
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Chicken and Vegetable Stir Fry with Oyster Sauce

Submitted by: JACKBQ
Chicken and Vegetable Stir Fry with Oyster Sauce

Introduction

You can cook this without the Chicken for a really light lunch or dinner, without chicken less than 200 Calories You can cook this without the Chicken for a really light lunch or dinner, without chicken less than 200 Calories
Number of Servings: 2

Ingredients

    2 tbsp Vegetable Oil
    250 grams Chicken breast, skinless, cut into strips
    200 grams Broccolini
    2 medium Carrots
    150 grams Mushrooms
    3 cloves Garlic
    3 Spring onions, sliced on diagonal
    400 grams Wombok, coarsely shredded (Chinese Cabbage)
    2 tbsp Oyster Sauce
    1 tbsp Light Soy Sauce

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Directions

Heat half the oil in a wok over high heat.
Stir fry the chicken, for 2-3 minutes then remove from wok and place in bowl, mix well with Oyster sauce and soy, allow to rest.
Heat remaining oil, stir fry broccolini for 2 minutes, then add the carrot cooked another 3 minutes, then move to bowl with chicken.
heat remaining oil, then add the mushrooms, garlic and half the shallots for 2 minutes.
return chicken, brocollini and carrot to wok, add in the wombok, stir frying for another 2 minutes, add a little water if needed. Serve in bowl, with chop sticks, garnished with remaining shallots.

Serving Size: serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user JACKBQ.






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