Quick Chicken and Soy Bean Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 6 ouncesOlive Oil, 1.5 tbsp Zucchini, 1.5 cup, slicedOnions, green, 2 each1-2 cloves garlic - choppedPortabella Mushrooms - fresh , 80 grams or 6 oz packageSoy Beans - Organic - Vegetarian, - canChicken Broth or Bouillon, 1 cup (8 fl oz)Corn Starch, .10 cup
Stir fry cubed chicken (or use leftover) in 1 to 1.5 tbsp olive oil. Add cubed portabello mushrooms, zucchini, onion, garlic, and spices - continue to stir fry until vegetables are al dente, but not over cooked.
Add canned, drained soy beans and broth - bring to a low boil. Make a slurry with 1 tbsp corn starch w/ 1/4 cut water. Add to boiling mixture and stir. This will coat the veggies and create enough gravy to serve over grains if desired.
To keep vegetarian - use tofu instead of chicken and vegetable broth instead of chicken broth. Both version are great!
Number of Servings: 4
Recipe submitted by SparkPeople user GAMESWAN.
Add canned, drained soy beans and broth - bring to a low boil. Make a slurry with 1 tbsp corn starch w/ 1/4 cut water. Add to boiling mixture and stir. This will coat the veggies and create enough gravy to serve over grains if desired.
To keep vegetarian - use tofu instead of chicken and vegetable broth instead of chicken broth. Both version are great!
Number of Servings: 4
Recipe submitted by SparkPeople user GAMESWAN.
Nutritional Info Amount Per Serving
- Calories: 266.3
- Total Fat: 12.1 g
- Cholesterol: 24.7 mg
- Sodium: 525.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.3 g
- Protein: 22.8 g
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