Chicken - Mongolian Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tbsp Peanut Oil 1 1tsp Sesame Oil 2 cup, chopped Cabbage, fresh 0.50 cup, grated Carrots, raw 2 clove Garlic 2 cup, sliced Zucchini 2 tbsp Smucker's Natural Creamy Peanut Butter 3 tbsp Kikkoman Lite Soy Sauce 10 oz Boneless Skinless Chicken Breast - Raw 1 cup Homemade vegetable stock 1 tbsp Kame, Oyster Sauce 170 grams Kale
Heat oil, saute chicken and garlic a few minutes. Then add shredded veggies*, saute until tender,
Add all the sauce ingredients, stir and pour over and stir.
*I wait to do the zucchini till closer to the end while the rest is simmering, then finally add the defrozed kale.
Bump up the spice with a little dash of ginger and shiracha sauce too, yum
I've made this meal as a vegetarian dish with no meat and pasta,
I've made it as low fat with less of the oils,
To make it Low'er carb reduce or eliminate the carrots and swap the oyster sauce.
Serving Size: 3 equal portions
(I've made this with any where from 9-16 oz of meat and slightly increase the veggies)
Add all the sauce ingredients, stir and pour over and stir.
*I wait to do the zucchini till closer to the end while the rest is simmering, then finally add the defrozed kale.
Bump up the spice with a little dash of ginger and shiracha sauce too, yum
I've made this meal as a vegetarian dish with no meat and pasta,
I've made it as low fat with less of the oils,
To make it Low'er carb reduce or eliminate the carrots and swap the oyster sauce.
Serving Size: 3 equal portions
(I've made this with any where from 9-16 oz of meat and slightly increase the veggies)
Nutritional Info Amount Per Serving
- Calories: 303.3
- Total Fat: 11.9 g
- Cholesterol: 53.3 mg
- Sodium: 892.1 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 6.4 g
- Protein: 26.9 g
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