Stir-Fry (chicken & vegetable)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 C Schwan's Califonia Blend frozen vegetables3 C Schwan's Pea Pods, frozen1 large red onion, chopped1 can bamboo shoots1 can water Chesnuts1 tsp. chopped garlic (from jar) or can use fresh4-5 boneless chicken breast, cut into small pieces ( I used 5)8 Tbsp Oyster Sauce5 Tbsp Soy Sauce5 Tbsp Corn Starch1 Tbsp Olive OilWater to thin to desired consistancyInstant Brown Rice
Combine Oyster Sauce, Soy Sauce and cornstarch. Stir until lumps are gone.
Heat Oil in Wok. Add Chicken and cook until all sides of every piece are no longer pink. Remove temporarily. Add onion and fresh garlice and cook 4-5 minutes. Add back chicken, frozen vegetables and cover with sauce. Add water as needed to thin to desired consistancy. Cover for 5-10 minutes and heat until bubbly. May need to add more water as it heats and thickens.
Serve over Brown Rice
Number of Servings: 8
Recipe submitted by SparkPeople user CONNIEHODGES.
Heat Oil in Wok. Add Chicken and cook until all sides of every piece are no longer pink. Remove temporarily. Add onion and fresh garlice and cook 4-5 minutes. Add back chicken, frozen vegetables and cover with sauce. Add water as needed to thin to desired consistancy. Cover for 5-10 minutes and heat until bubbly. May need to add more water as it heats and thickens.
Serve over Brown Rice
Number of Servings: 8
Recipe submitted by SparkPeople user CONNIEHODGES.
Nutritional Info Amount Per Serving
- Calories: 506.0
- Total Fat: 5.5 g
- Cholesterol: 85.6 mg
- Sodium: 820.1 mg
- Total Carbs: 67.3 g
- Dietary Fiber: 5.7 g
- Protein: 41.8 g
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