Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Thinly sliced boneless, skinless chicken breast, 16 oz Broccoli, fresh, 6 cupSnow Peas, fresh, 1 cup Mushrooms, fresh, 1 cup, pieces or slices Argo Cornstarch, 1 tbsp Bullion - Chicken -1 Cube or 1 tsp granulesGrated Ginger Root, 1 tsp Soy Sauce, 2 tbsp Garlic, 3 cloves, choppedVegetable Oil, 1 tbsp Water, 1/2 cup
Marinate chicken in 1 tbsp soy sauce and 1 clove of chopped garlic. In a small bowl, blend cornstarch, remaining chopped garlic and soy sauce, 1 teaspoon ginger, 1/2 cup water, and 1 bullion cube until cornstarch is dissolved.
Heat oil in a large skillet or wok over medium heat. Cook chicken and mushrooms until chicken is no longer pink; remove. Add vegetables and cook 2 minutes, stirring constantly to prevent burning. Stir in soy sauce mixture. Cook until vegetables are tender but still crisp. Add the chicken and mushrooms, and stir to combine.
Serving Size: 4 servings
Heat oil in a large skillet or wok over medium heat. Cook chicken and mushrooms until chicken is no longer pink; remove. Add vegetables and cook 2 minutes, stirring constantly to prevent burning. Stir in soy sauce mixture. Cook until vegetables are tender but still crisp. Add the chicken and mushrooms, and stir to combine.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 234.1
- Total Fat: 8.1 g
- Cholesterol: 65.0 mg
- Sodium: 728.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 4.8 g
- Protein: 30.6 g
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