Chicken and Vegetable Stir Fry
- Number of Servings: 4
Ingredients
1 lb Chicken Breast, no skin, cut into cubes2 large Carrots, thinly sliced1 bunch Asparagus, cut into pieces1/2 c. diced Yellow Bell Pepper2 medium radishes, thinly sliced1 c. sliced Mushrooms1 small onion, cut in half and sliced2 Tbs. lite soy sauce 2 tsp. sesame oil 2 Tbs. apple cider vinegar3 -4 garlic cloves, pressed1/2 c. Teriyaki Sauce2 Tbs. Canola Oilhot pepper flakes, to tasteground ginger, to taste5-spice powder, to tastedried basil, to taste
Place cut chicken into a freezer bag.
In a bowl, combine soy sauce, teriyaki sauce, sesame oil, vinegar, garlic, ginger, 5-spice powder, basil, and hot pepper flakes. Add to chicken and seal bag tightly; shake to combine.
Refrigerate for at least 30 minutes, but no longer than 3 hours.
In the meantime, thinly slice the carrots, onion, pepper, and radishes. Chop the asparagus into even sized pieces.
Heat a large pan over medium-high heat. If using a non-stick pan, less oil will be needed. Allow pan to heat for about 2 minutes, then add canola oil.
Drain chicken from marinade, reserving marinade.
Swirl oil around the pan then add drained chicken. Use a spoon or spatula to move chicken around the pan. Allow to chicken to cook through, about 5 minutes, stirring occasionally. Add all veggies and stir well. Allow veggies to cook until desired tenderness, stirring occasionally, for up to 5 minutes. Add extra marinade and bring to a boil; boil for 2 minutes.
Serve over brown rice. Makes 4 one (generous) cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LIVELOVEHAPPY.
In a bowl, combine soy sauce, teriyaki sauce, sesame oil, vinegar, garlic, ginger, 5-spice powder, basil, and hot pepper flakes. Add to chicken and seal bag tightly; shake to combine.
Refrigerate for at least 30 minutes, but no longer than 3 hours.
In the meantime, thinly slice the carrots, onion, pepper, and radishes. Chop the asparagus into even sized pieces.
Heat a large pan over medium-high heat. If using a non-stick pan, less oil will be needed. Allow pan to heat for about 2 minutes, then add canola oil.
Drain chicken from marinade, reserving marinade.
Swirl oil around the pan then add drained chicken. Use a spoon or spatula to move chicken around the pan. Allow to chicken to cook through, about 5 minutes, stirring occasionally. Add all veggies and stir well. Allow veggies to cook until desired tenderness, stirring occasionally, for up to 5 minutes. Add extra marinade and bring to a boil; boil for 2 minutes.
Serve over brown rice. Makes 4 one (generous) cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LIVELOVEHAPPY.
Nutritional Info Amount Per Serving
- Calories: 178.1
- Total Fat: 9.8 g
- Cholesterol: 10.3 mg
- Sodium: 1,547.3 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.8 g
- Protein: 8.9 g
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