Stir Fry Chicken Thighs & Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 thigh, bone and skin removed Chicken Thigh 2 cup Bok Choy, raw-shreaded .5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 4 spear (about 5" long) Broccoli, fresh .75 cup, chopped Onions, raw 5 medium (4-1/8" long) Scallions, raw 12 tsp coconut aminos (by STICE01) 1 tbsp Sesame Oil 3 clove Garlic 1 tbsp Argo Cornstarch .25 cup (1/2" slices) Bamboo shoots, raw
Chop all veggies to uniform size. Mince the garlic. Chop chicken into bite sized pieces and add to a hot wok spritzed with oil. Sauté chicken and season w/salt and pepper. Remove and set aside.
Sauté veggies until crisp tender season with salt & pepper.
Mix aminos, cornstarch and sesame oil.
Add chicken back in to veggies and then add the aminos mix and stir until thickened. Serve hot over rice or alone if watching carbs.
Serving Size: 3/4 cup
Number of Servings: 6
Recipe submitted by SparkPeople user JNETTMCB.
Sauté veggies until crisp tender season with salt & pepper.
Mix aminos, cornstarch and sesame oil.
Add chicken back in to veggies and then add the aminos mix and stir until thickened. Serve hot over rice or alone if watching carbs.
Serving Size: 3/4 cup
Number of Servings: 6
Recipe submitted by SparkPeople user JNETTMCB.
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 4.7 g
- Cholesterol: 47.7 mg
- Sodium: 253.8 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.6 g
- Protein: 13.5 g
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