Chicken and Vegetable Stir-Fry
- Number of Servings: 1
Ingredients
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/2 teaspoons grated, peeled ginger root
1 lb. boneless, skinless chicken breast, cut into 1 1/2 inch strips
2 tablespoons olive oil
2 medium onions, each cut into 8 wedges
1/2 pound fresh mushrooms, rinsed, trimmed and sliced
2 stalks celery, cut into 1/4 inch slices
2 small green peppers cut into thin lengthwise strips
1 cup water chestnuts, drained and sliced
2 tablespoons cornstarch
1/4 cup water
- 2 tablespoons dry red wine
1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.
2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms 4 minutes over medium-high heat.
3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
7. Return vegetables to skillet; stir gently and serve.
Serve on bed of rice (optional).
Makes 6 servings.
2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms 4 minutes over medium-high heat.
3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.
4. Add remaining 1 tablespoon oil to skillet.
5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.
6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
7. Return vegetables to skillet; stir gently and serve.
Serve on bed of rice (optional).
Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 255.5
- Total Fat: 6.7 g
- Cholesterol: 90.3 mg
- Sodium: 284.3 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.2 g
- Protein: 38.3 g
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