chicken veggie stirfry
- Number of Servings: 8
Ingredients
2 boneless skinless Chicken Breast Marinade:3 tsp Ginger Root, 1/4 cup Soy Sauce, .25 cup 1/2 cup fresh squeezed Orange juice(one lg orange)2 TBS Hoisen Sauce House of Tsang2 cups waterVeggie mix:1 cup Onions1 cup Green Bell Peppers strips 2 TBS Peppers, sweet, red, fresh1/4 cup Shiitake Mushrooms1 cup Summer Squash1 cup Zuccini Squash, 1 cup (remove)2 cups Bok Choy, raw-shreaded2 TBS Sesame Seeds (optional).15 cup Corn Starch1TBS Garlic
Steep thinly sliced ginger in about 2 cups of water on med low for 20 minutes. Let cool remove ginger from water, marinate chopped raw chicken breast in ginger water, soy sauce, Hoisen sauce, ginger, orage juice add pepper to taste. I marinate this mixture for a day to get the flavors in the chicken.
Drain chicken and reserve marinade.
Heat wok med high add 1.5 TBS of Sesame oil, add cicken stir fry for 7-9 minutes until just done. remove from wok.
Add 1.5 TBS of sesame oil to Wok add all veggies cook for 1-2 minutes. Mix corn starch with a cup of the marinade add to veggies. Add remaining amount of the marinade depending on how much sauce you like in your stir fry. Cook for 5 minutes add chicken cook for 3-5 minutes to combine flavors.
Serve over brown rice.
Serving Size: makes 16 1/2 cup servings or 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISSALUV704.
Drain chicken and reserve marinade.
Heat wok med high add 1.5 TBS of Sesame oil, add cicken stir fry for 7-9 minutes until just done. remove from wok.
Add 1.5 TBS of sesame oil to Wok add all veggies cook for 1-2 minutes. Mix corn starch with a cup of the marinade add to veggies. Add remaining amount of the marinade depending on how much sauce you like in your stir fry. Cook for 5 minutes add chicken cook for 3-5 minutes to combine flavors.
Serve over brown rice.
Serving Size: makes 16 1/2 cup servings or 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISSALUV704.
Nutritional Info Amount Per Serving
- Calories: 178.4
- Total Fat: 8.0 g
- Cholesterol: 36.6 mg
- Sodium: 526.1 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.5 g
- Protein: 15.8 g
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