Chicken-Veggie Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 156.8
- Total Fat: 3.3 g
- Cholesterol: 43.9 mg
- Sodium: 257.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.6 g
- Protein: 18.6 g
View full nutritional breakdown of Chicken-Veggie Stir Fry calories by ingredient
Introduction
This is a great meal for a busy night--for some added fun, bring out the chopsticks! Change up the veggies, and you'll have a new meal each time you make this dish.This is a great meal for a busy night--for some added fun, bring out the chopsticks! Change up the veggies, and you'll have a new meal each time you make this dish.
Number of Servings: 4
Ingredients
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1 T low-sodium soy sauce
1 t hoisin sauce
1 c warm water
1 T cornstarch
1 t peanut or olive oil
1 t garlic, minced
1 t ginger, minced
1 t Thai hot sauce
2 c mushrooms, sliced
2 c broccoli slaw or chopped broccoli
1 c carrots, shredded
1 roasted red bell pepper
2 c chicken breasts, cooked and cubed
Tips
This recipe uses two great products that can help you expedite your cooking: jarred garlic and ginger!
Another great tip for busy nights: Bake, broil, grill or poach chicken breasts at the beginning of the week, and you'll have them on hand for meals throughout the week.
Directions
Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
Makes four two cup servings.
Makes four two cup servings.
Member Ratings For This Recipe
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JANWHOSOEVER
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HAPPYMOM8
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RANJINI4
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APPEALSTOME
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ANNIEO28
