Erica's Sesame Chicken Veggie Stir Fry
- Number of Servings: 4
Ingredients
* Olive Oil, 1 tbsp (remove) * Chicken Breast, no skin, 8 ounces (remove) * Broccoli, fresh, 2.50 cup, chopped (remove) * Carrots, raw, 2 cup, chopped (remove) * Celery, raw, 1 cup, diced (remove) * Mushrooms, fresh, 1 cup, pieces or slices (remove) * Soy Sauce, 1 tsp (remove) * Kraft Light Asain Toasted Sesame Dressing, 4 tbsp (remove) * Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
My chicken was frozen, so I mixed about a tsp of the dressing in with some water and black pepper and let the chicken simmer in it. I turned it over every 5 minutes or so until it broke off into it's pre-cut (I divide portion ahead of time and then freeze) chunks. Once the chicken turned white and there was no pink, about 15 minutes, I set it aside to add back in later.
Emptying the pan (or use a new one), I put the heat on medium and poured in the oil and the about a third of the dressing, let it heat up for about a minute, and then added my sliced carrot.
Once the carrots looked like they were getting candied (brownish), I tossed in both my sliced up peppers (in whatever size chunks you like). I also added the chicken back in at this time, along with the rest of the dressing.
Stirring every 5 minutes or so, I let this cook down for about 15 minutes (or until the peppers are starting to lose their shape and look soft). If it doesn't seem like the peppers are cooking well enough, try using a lid to lock in some of the steam.
Once the peppers have taken on the above mentioned look, add in the mushrooms and cover with a lid. After about 5 minutes stir in the soy sauce.
I let mine cook down till all the vegi's looked candied, but if you like a little crunch left, you can take it off a few minutes after adding the soy sauce.
I pretty much just eyed the cooking and did not do a lot of timing, so the times are estimates, depending on how cook or not cooked you want your vegi's.
Like I said before, I used this as 2 servings, but it could be divided into 3 if you like.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user ERICALYNNJ.
Emptying the pan (or use a new one), I put the heat on medium and poured in the oil and the about a third of the dressing, let it heat up for about a minute, and then added my sliced carrot.
Once the carrots looked like they were getting candied (brownish), I tossed in both my sliced up peppers (in whatever size chunks you like). I also added the chicken back in at this time, along with the rest of the dressing.
Stirring every 5 minutes or so, I let this cook down for about 15 minutes (or until the peppers are starting to lose their shape and look soft). If it doesn't seem like the peppers are cooking well enough, try using a lid to lock in some of the steam.
Once the peppers have taken on the above mentioned look, add in the mushrooms and cover with a lid. After about 5 minutes stir in the soy sauce.
I let mine cook down till all the vegi's looked candied, but if you like a little crunch left, you can take it off a few minutes after adding the soy sauce.
I pretty much just eyed the cooking and did not do a lot of timing, so the times are estimates, depending on how cook or not cooked you want your vegi's.
Like I said before, I used this as 2 servings, but it could be divided into 3 if you like.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user ERICALYNNJ.
Nutritional Info Amount Per Serving
- Calories: 185.7
- Total Fat: 6.1 g
- Cholesterol: 32.9 mg
- Sodium: 358.3 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.6 g
- Protein: 16.9 g
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