Chicken Stir-Fry
- Number of Servings: 2
Ingredients
8 ounces boneless, skinless chicken breast 2 teaspoons cornstarch 2 teaspoons cornstarch mixed into 2 tablespoons water1 teaspoon sesame oil 1 tablespoon soy sauce 1 teaspoon sugar ½ tsp chicken bouillon mixed into ½ cup water 2 tablespoons sesame oil1 bag of frozen stir-fry vegetables, thawed2 teaspoons chopped fresh ginger 2 teaspoons chopped fresh garlic
Cut the raw chicken into cubes. Mix the chicken with 2 Tsp of cornstarch and 1 Tsp of sesame oil, then set aside.
Combine the soy sauce, sugar, and chicken bouillon, and 1/2 Cup of water; set aside.
Heat 1 Tbsp of sesame oil in a wok to hot and add the chicken. Cook, stirring, just until the chicken turns color. Remove to drain; reserve the oil.
Heat the wok to high heat. When hot, add the reserved oil and an additional 1 Tbsp of sesame oil. Add the thawed frozen vegetables and cook stirring, about 5 minutes or to desired tenderness. Add the chopped ginger and garlic, and cook, stirring. Add the oyster soy sauce mix and bring to a boil. Re-add the chicken and cook, tossing, until heated through.
When the sauce boils, re-stir the cornstarch/water mixture and add. Cook over high heat until the sauce thickens slightly and clears.
Remove to a serving bowl - serve over or with jasmine rice.
Number of Servings: 2
Recipe submitted by SparkPeople user ELASTIGIRRL.
Combine the soy sauce, sugar, and chicken bouillon, and 1/2 Cup of water; set aside.
Heat 1 Tbsp of sesame oil in a wok to hot and add the chicken. Cook, stirring, just until the chicken turns color. Remove to drain; reserve the oil.
Heat the wok to high heat. When hot, add the reserved oil and an additional 1 Tbsp of sesame oil. Add the thawed frozen vegetables and cook stirring, about 5 minutes or to desired tenderness. Add the chopped ginger and garlic, and cook, stirring. Add the oyster soy sauce mix and bring to a boil. Re-add the chicken and cook, tossing, until heated through.
When the sauce boils, re-stir the cornstarch/water mixture and add. Cook over high heat until the sauce thickens slightly and clears.
Remove to a serving bowl - serve over or with jasmine rice.
Number of Servings: 2
Recipe submitted by SparkPeople user ELASTIGIRRL.
Nutritional Info Amount Per Serving
- Calories: 380.3
- Total Fat: 16.9 g
- Cholesterol: 65.1 mg
- Sodium: 803.7 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.1 g
- Protein: 26.3 g
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