Thai Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:2 Chicken Breasts, sliced into short strips 2 cloves Garlic, sliced 1/2 cup Scallions, diced 1 Eggplant peeled and diced 1 medium Summer Squash, diced 1/2 large Onion, diced 2Tbsp Olive Oil2 boil in bags, Long Grain White RiceMarinade:1/2 cup Soy Sauce 1/4 cup Cider Vinegar 1/4 cup Orange Juice 4 tablespoons Chili-Garlic Sauce 1/4 teaspoon ground Ginger 2 teaspoons McCormick Thai Seasoning
Combine all ingredients for marinade.
Reserve about 1/4 of mixture in separate container.
Add chicken and let sit for at least an hour.
Put pan or wok over medium-high heat.
Add olive oil combo until sizzling.
Add scallions and garlic.
Add chicken mixture and simmer until chicken is no longer pink.
Add eggplant, summer squash and onion; add reserved marinade as necessary.
Simmer for about 10 minutes, until vegetables are crisp-tender and cook boil in bags rice for 10 minutes in boiling water.
Remove and drain; add rice to vegetable-chicken mixture and cook 2 minutes longer.
Number of Servings: 4
Recipe submitted by SparkPeople user CMASON77.
Reserve about 1/4 of mixture in separate container.
Add chicken and let sit for at least an hour.
Put pan or wok over medium-high heat.
Add olive oil combo until sizzling.
Add scallions and garlic.
Add chicken mixture and simmer until chicken is no longer pink.
Add eggplant, summer squash and onion; add reserved marinade as necessary.
Simmer for about 10 minutes, until vegetables are crisp-tender and cook boil in bags rice for 10 minutes in boiling water.
Remove and drain; add rice to vegetable-chicken mixture and cook 2 minutes longer.
Number of Servings: 4
Recipe submitted by SparkPeople user CMASON77.
Nutritional Info Amount Per Serving
- Calories: 384.4
- Total Fat: 8.9 g
- Cholesterol: 68.4 mg
- Sodium: 2,566.9 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 4.7 g
- Protein: 33.8 g
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