Stir Fry - Fresh Veggies w/ Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Red and Yellow Bell Pepper - 1ea, slicedCarrots - 1c sliced/Quartered baby carrotsScallions - 2 choppedWater Chestnuts - 2oz slicedWhole Garlic - 4 cloves, coarsely choppedOnion - 1/4c, chunk choppedCelery - 3 stalks, choppedBroccoli - 1 head, chunkyOlive OilTsang Fire OilChicken Broth - 99% FFKame Seasoned Rice VinegarKikkoman Memmi SauceChicken Breast - Boneless, Skinless (2 Breasts)Brown Rice - Used Success Boil-in-a-Bag (2 bags)
LOVE using a Wok - EASY cooking and cleaning.
I chopped all veggie/chicken into chunks. I put each ingredient into it's own bowl/ramekin. Set aside some green scallion stalks for garnish.
Rice - boil water and drop in bag. 1 bag= 2cups/servings. Takes 8-10 minutes. Enough time to cook other ingredients.
Chicken - In a hot Wok (I use HI heat) I cooked chicken in Olive Oil (did not have seasame) and Fire Oil - gives a little kick. Did not add any salt, but should have. Added 2T of Plum Sauce. Cooked 2-3 minutes, until cooked thru and put aside in bowl.
Veggies - I put onions and garlic into Wok w/ dash of Olive Oil. Once turning translucent, add small amount of water from rice pot to keep from burning and deglaze sauce from chicken. Added broth and Memmi before adding other ingredients in order of cook time - carrots, broccoli, peppers, celecry, chestnuts. I put in ingredient, tossed about a minute then add the next. Broth helps steam a bit - Put chicken back in to heat up - about 2 mins. Should only take a few minutes from start to finish on veggies - want to keep veggies crisp and vibrant.
Add vingar near end to give some zip.
Drain rice, put in bowl - add stir fry on top. Save some scallion tops for garnish.
Serving Size: About 6 1-cup Servings Stir Fry & 2 1-cup servings Rice
I chopped all veggie/chicken into chunks. I put each ingredient into it's own bowl/ramekin. Set aside some green scallion stalks for garnish.
Rice - boil water and drop in bag. 1 bag= 2cups/servings. Takes 8-10 minutes. Enough time to cook other ingredients.
Chicken - In a hot Wok (I use HI heat) I cooked chicken in Olive Oil (did not have seasame) and Fire Oil - gives a little kick. Did not add any salt, but should have. Added 2T of Plum Sauce. Cooked 2-3 minutes, until cooked thru and put aside in bowl.
Veggies - I put onions and garlic into Wok w/ dash of Olive Oil. Once turning translucent, add small amount of water from rice pot to keep from burning and deglaze sauce from chicken. Added broth and Memmi before adding other ingredients in order of cook time - carrots, broccoli, peppers, celecry, chestnuts. I put in ingredient, tossed about a minute then add the next. Broth helps steam a bit - Put chicken back in to heat up - about 2 mins. Should only take a few minutes from start to finish on veggies - want to keep veggies crisp and vibrant.
Add vingar near end to give some zip.
Drain rice, put in bowl - add stir fry on top. Save some scallion tops for garnish.
Serving Size: About 6 1-cup Servings Stir Fry & 2 1-cup servings Rice
Nutritional Info Amount Per Serving
- Calories: 492.2
- Total Fat: 13.6 g
- Cholesterol: 68.4 mg
- Sodium: 830.7 mg
- Total Carbs: 59.6 g
- Dietary Fiber: 7.5 g
- Protein: 35.8 g
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