Chicken Stir fry - For a crowd or to take for lunch all week.
Partially freeze chicken breasts. Remove from freezer and slice very thinly. Place in bowl, pour soy and wine over and let sit while you chop the vegetables. Keep veggies in separate bowls until ready to cook.
Heat a large pan or wok on med high to high heat. Add oil, garlic and then onion, stirring to keep from burning. Add chicken. Cook until done about 4 min or so.
Remove chicken from pan, place in large bowl.
Add carrots to pan and sautee until slightly crisp. Add bamboo shoots and waterchestnuts sautee w/ carrot. Remove from pan place in bowl w/ chicken. Add cabbage, celery, snow peas and mushrooms to pan sautee until done. Mix w/ other ingredients in bowl. Serve over rice. I use Uncle Ben's Whole Grain Brown rice.
CALORIES: 233.2 |
FAT: 8.2g |
PROTEIN: 26.9g |
CARBS: 9.9g |