Chicken Stir Fry

Name: Chicken Stir Fry Recipe
Yield: 6
Ingredients: 3 cloves minced Garlic; 2 tsp grated Ginger Root; 2/3 cup Soy Sauce; 1/4 cup KAME Hoisin Sauce; 1 Tbsp Corn Starch; 22 oz boneless skinless chicken breasts; 3 tsp Sun Luck Pure Sesame Oil; 2 cup chopped fresh Broccoli; 1 cup chopped Carrots; 1 cup chopped Onions; 1 cup chopped Green Peppers; 1 cup chopped red bell pepper; 1 cup diced Celery; 1-8oz can La Choy Fancy Bamboo Shoots drained; 1-8oz can Essential Everyday Sliced Water Chestnuts drained; 2 cups sliced Mushrooms

Number of Servings: 6

Ingredients

3 cloves minced Garlic 2 tsp grated Ginger Root2/3 cup Soy Sauce1/4 cup KAME Hoisin Sauce1 Tbsp Corn Starch22 oz boneless skinless chicken breasts3 tsp Sun Luck Pure Sesame Oil2 cup, chopped fresh Broccoli1 cup, chopped Carrots1 cup, chopped Onions1 cup, chopped Green Peppers 1 cup, chopped red bell pepper1 cup, diced Celery1-8oz can La Choy Fancy Bamboo Shoots, drained1-8oz can Essential Everyday Sliced Water Chestnuts, drained2 cups sliced Mushrooms

Directions

1. Combine soy sauce, hoisin sauce, and corn starch in a small bowl; stir until smooth. Mix ginger and garlic into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, celery, bamboo shoots, mushrooms, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
3. Remove chicken from marinade, reserving liquid. Over medium-high heat, cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HENDRICKX08.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving