Chicken and Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive Oil, 2 tbsp2 Chicken Breast, no skin, cut into bite size piecesGreen Bean Stir Fry-HEB, 3.33 cup (frozen)Bamboo Shoots, Wei-Chuan, 1 cup (canned)Baby Corn, Dynasty, 8 oz canWater Chestnuts-Dynasty, 1 cup (canned)*Soy Sauce, .25 cup Corn Starch, 1 TAlmonds, .25 cup, sliveredWater, tap, .25 cup
1)Heat 1 T olive oil in wok.
2)Stir fry chicken till no longer pink and remove and place in bowl.
3)Add 1 T olive oil to wok and stir fry frozen vegetables. When frozen vegetable nearly done, add bamboo shoots, baby corn and water chestnutsw.
4)Mix corn starch to cold water and add to vegetable mixture to thicken.
5)Add back chicken as well as almonds to mixture till heated.
Makes approx. 8 servings of 1 1/4 cups.
Serve with brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user BACORONA.
2)Stir fry chicken till no longer pink and remove and place in bowl.
3)Add 1 T olive oil to wok and stir fry frozen vegetables. When frozen vegetable nearly done, add bamboo shoots, baby corn and water chestnutsw.
4)Mix corn starch to cold water and add to vegetable mixture to thicken.
5)Add back chicken as well as almonds to mixture till heated.
Makes approx. 8 servings of 1 1/4 cups.
Serve with brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user BACORONA.
Nutritional Info Amount Per Serving
- Calories: 125.3
- Total Fat: 5.8 g
- Cholesterol: 13.5 mg
- Sodium: 542.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.5 g
- Protein: 7.2 g
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