Wok Chicken Edamame Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken strips cut into pieces about 14 ounces1 tbsp Canolia oilChicken broth 1 cup1 TSp Ginger1 Tsp Onion Powder1 Tsp Garlic1/2 TBSP Lite Soy Sauce1/8 cup tap Water2 Tsp Corn Strachone package of Edamame and Asian Vegetables (5 Serv)
1. Heat oil in wok over med heat
2. Brown meat by stir frying
3. Add Soy sauce, ginger, onion, and garlic powder
4. Add 1 cup of chicken broth or Boullion
5. Add vegetables mix well, cover, and reduce heat to med low and cook for 10 min's
6. Mix 1/4 cup tap water with 2 tsp corn starch until belnded and mix into wok, cook until thicken about 3 to 5 min's.
7. Serves 5
(Serve with Success Portabello or Chicken whole grain Rice Optional and not included in calories)
Number of Servings: 5
Recipe submitted by SparkPeople user DREAMDANCER.
2. Brown meat by stir frying
3. Add Soy sauce, ginger, onion, and garlic powder
4. Add 1 cup of chicken broth or Boullion
5. Add vegetables mix well, cover, and reduce heat to med low and cook for 10 min's
6. Mix 1/4 cup tap water with 2 tsp corn starch until belnded and mix into wok, cook until thicken about 3 to 5 min's.
7. Serves 5
(Serve with Success Portabello or Chicken whole grain Rice Optional and not included in calories)
Number of Servings: 5
Recipe submitted by SparkPeople user DREAMDANCER.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 5.0 g
- Cholesterol: 46.0 mg
- Sodium: 397.9 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.1 g
- Protein: 22.8 g
Member Reviews