Chicken Vegetable Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/4 cup (60 ml) light soy sauce1 1/2 cups (360 ml) low sodium chicken stock2 Tablespoons (16 g) cornstarch1 Tablespoon water1 teaspoon granulated sugarRed or white pepper, to taste2 Tablespoons (30 ml) olive oil2 cups (280 g) diced chicken breast1 cup (90 g) chopped broccoli1 garlic clove, minced1 cup (110 g) grated carrots1 cup (150 g) chopped red bell pepper1 cup (150 g) chopped green bell pepper1 cup (100 g) chopped onion1 cup (70 g) sliced mushrooms
1.To make sauce, place soy sauce, chicken stock, cornstarch, water, sugar, and pepper into a blender and blend for 20 seconds and set aside.
2. Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
3. Add broccoli and stir-fry for approximately 3 minutes.
4. Add remaining vegetables and almonds and cook until crisp tender.
5. Pour sauce over stir-fry and cook until thickened.
6. Serve over hot cooked rice.
Serving Size: Makes 3 servings for 1/2 cup each.
Number of Servings: 3
Recipe submitted by SparkPeople user MAGS650.
2. Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
3. Add broccoli and stir-fry for approximately 3 minutes.
4. Add remaining vegetables and almonds and cook until crisp tender.
5. Pour sauce over stir-fry and cook until thickened.
6. Serve over hot cooked rice.
Serving Size: Makes 3 servings for 1/2 cup each.
Number of Servings: 3
Recipe submitted by SparkPeople user MAGS650.
Nutritional Info Amount Per Serving
- Calories: 261.7
- Total Fat: 11.3 g
- Cholesterol: 35.1 mg
- Sodium: 1,123.8 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.6 g
- Protein: 19.7 g
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