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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 10.4 g
  • Cholesterol: 8.3 mg
  • Sodium: 2,038.1 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 17.7 g

View full nutritional breakdown of Chicken w/Peas and Broccoli calories by ingredient
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Chicken w/Peas and Broccoli

Submitted by: MARSHATHOMPSON

Introduction

quick chicken and veggie stir fry quick chicken and veggie stir fry
Number of Servings: 3

Ingredients

    1 pk. chicken breast tenderloins
    1 stalk broccoli, cleaned and chopped into approx. 1 1/2 in. pieces
    1 1/2 cups frozen peas
    3 tbsp. kikkoman soy sauce
    2 tbsp. fish sauce
    2 tbsp extra virgin olive oil
    4 cloves garlic, pressed
    1/2 inch piece of ginger, pressed and chopped
    1 tbsp. anise or five spice, ground

Directions

Place tenderloins in a ziploc bag. Add 2 cloves pressed garlic, 2 tbsp. soy sauce, 1 tbsp. fish sauce, 1 tbsp. EVOO, and half of anise/five spice. Seal bag, making sure to let all air possible escape. Work marinade into chicken with hands, by turning and squeezing bag. Let marinate 30 minutes or more.
Heat wok on med. high heat. Add chicken and remaining marinade in bag. Cook until juices run clear, transfer to plate. To hot wok, add broccoli, remaining soy, fish sauce and olive oil. Reduce heat to medium, cover and let steam 4-5 minutes. Remove cover, add peas, remaining pressed garlic, and ginger. Stir frequently, until peas are just thawed. Chop chicken, return to wok and stir until heated through. Serve over 1/2 cup brown rice.

Serves 3.

Number of Servings: 3

Recipe submitted by SparkPeople user MARSHATHOMPSON.






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