Chicken & Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
¾ C red pepper ¾ C broccoli ¾ C cauliflower 1 small sweet onion 1 small tomato 3 stalks celery ¾ C green beans 1 clove garlic 1 can bean sprouts 1 can bamboo shoots 1 can water chestnuts8 oz. sliced mushrooms1 boneless, skinless chicken breast1 T sesame seed 1 T dry mustard 1T ginger salt and pepper to taste2 C water or chicken broth2 T cornstarch 1 T soy sauce2 T peanut butter 2 T canola or other oil
Chop and mix together all fresh veggies, including garlic. Cut chicken breast into 1 “ strips. Open drain and mix together canned veggies. Combine 2T cornstarch and 2 C water, soy sauce and peanut butter in sauce pan. Mix well and set aside on low heat. Heat 1 T oil in large skillet or wok and add chicken strips. Stir until well browned. Add 2nd T oil and fresh veggies. Stir well and simmer covered 5 min. Increase heat under mixture in saucepan and stir until it thickens. Add seasonings to veggie mix and add canned veggies and sauce. Cover and simmer until bubbly. Serve over rice.
Number of Servings: 12
Recipe submitted by SparkPeople user CARAHANS.
Number of Servings: 12
Recipe submitted by SparkPeople user CARAHANS.
Nutritional Info Amount Per Serving
- Calories: 128.2
- Total Fat: 4.0 g
- Cholesterol: 11.8 mg
- Sodium: 593.6 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.4 g
- Protein: 11.0 g
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