Chicken Stir Fry
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Chicken Breasts1 Tbsp Canola Oil1 Tbsp Sesame Oil1 Green Bell Pepper1 Medium Onion6 Carrots1 Bunch of Broccoli2 C. Mushrooms1.5 C. Nishiki Rice (can be substituted for any other rice)2 C. Water1/4 C. Hoisin Sauce1 C. Vegetable Stock1 Tbsp Bragg's Liquid Aminos1 Tsp Powdered Ginger2 Tbsp Corn starch
Combine the rice and water in a pan. Bring to a rolling boil, than reduce heat. Let simmer for about 20 minutes, or until the rice has absorbed most of the liquid. Stir occasionally.
Cut up and cook the chicken in the oils in a large frying pan. Drain juices when the chicken is cooked white on the outside. Peel and chop the vegetables to desired size, add to the chicken in the frying pan. Mix the Hoisin Sauce, vegetable stock, Bragg's, ginger and corn starch in a separate bowl until combined. Add to the frying pan. Bring to a boil, reduce heat and simmer until vegetables are cooked to desired consistency.
Serve hot over rice.
Yields 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MUDSLINGER21.
Cut up and cook the chicken in the oils in a large frying pan. Drain juices when the chicken is cooked white on the outside. Peel and chop the vegetables to desired size, add to the chicken in the frying pan. Mix the Hoisin Sauce, vegetable stock, Bragg's, ginger and corn starch in a separate bowl until combined. Add to the frying pan. Bring to a boil, reduce heat and simmer until vegetables are cooked to desired consistency.
Serve hot over rice.
Yields 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MUDSLINGER21.
Nutritional Info Amount Per Serving
- Calories: 429.8
- Total Fat: 7.6 g
- Cholesterol: 69.1 mg
- Sodium: 469.3 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 4.6 g
- Protein: 33.1 g
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