Chicken & Vegetable Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 chicken breasts (boneless, skinless), sliced thin1 medium carrot, sliced on the diagonal1 medium onion, cut into quarters1 large bell pepper (or combination of any colours), sliced1 cup mushrooms, sliced1 tsp garlic, chopped1 tsp ginger, chopped2 cups bean sprouts2 cups swiss chard, chopped3 cups chinese cabbage, chopped2 tbs canola oil2 tbsp light soya sauce2 tbsp hoisin sauce1 tsp chinese 5-spice powder2 tbsp thai basil, chopped (optional)1 tbsp pineapple basil, chopped (optional)
Dust chicken strips with 5-spice powder.
Heat 1 tbsp oil in non-stick fry pan or wok.
Add the chicken strips & cook until no longer pink.
Stir in 1 tbsp each soya sauce & hoisin sauce.
Set chicken aside.
If necessary, wipe out pan & heat remaining oil.
Add the garlic & ginger to the oil & stir quickly, cooking for approximately 30 seconds.
Add the veggies starting with the hardest vegetable 1st (carrots, then onions, etc) for a couple of minutes, and adding the rest as you go. Stir fry each vegetable for a minute or so before adding the next. This ensures they are all cooked evenly at the end.
Ensure to stir constantly to prevent burning.
The bean sprouts, swiss chard & cabbage will cook down quite a bit.
Once the vegetables are almost done, add the chicken back to the pan & add the remaining soya & hoisin sauces & stir to mix evenly.
Stir in the herbs & serve.
Serve over jasmine rice or rice noodles.
Serving Size: 6 1-cup servings
Heat 1 tbsp oil in non-stick fry pan or wok.
Add the chicken strips & cook until no longer pink.
Stir in 1 tbsp each soya sauce & hoisin sauce.
Set chicken aside.
If necessary, wipe out pan & heat remaining oil.
Add the garlic & ginger to the oil & stir quickly, cooking for approximately 30 seconds.
Add the veggies starting with the hardest vegetable 1st (carrots, then onions, etc) for a couple of minutes, and adding the rest as you go. Stir fry each vegetable for a minute or so before adding the next. This ensures they are all cooked evenly at the end.
Ensure to stir constantly to prevent burning.
The bean sprouts, swiss chard & cabbage will cook down quite a bit.
Once the vegetables are almost done, add the chicken back to the pan & add the remaining soya & hoisin sauces & stir to mix evenly.
Stir in the herbs & serve.
Serve over jasmine rice or rice noodles.
Serving Size: 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 7.3 g
- Cholesterol: 48.9 mg
- Sodium: 584.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.9 g
- Protein: 22.5 g
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