L.R. chicken stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
4 T. worcestershire sauce4 T soy sauce1 tsp. sugar3 tsp. grated ginger root2 T. lemon juice2 lb. boneless skinless chicken breast, cut into strips577g (3 1/2 cups) sliced onion91g (1-1/2 cups) sliced celery363g (1-1/4 cups) sliced carrots929g( 2 bunches) broccoli, chopped2 T. flavorless coconut oil4 T. cornstarch1 cup water2 T. soy saucesalt to taste
Prepare marinade by mixing together worcestershire sauce, soysauce, sugar, ginger and lemon juice. Marinate meat in mixture at room temperature about one hour.
Heat 2 Tablespoons oil in 15" cast iron skillet. (If your skillet is smaller, do in to batches, dividing ingredients) Stir fry vegetables for a few minutes at medium high heat until bright green or orange. Add 2 Tablespoons soy sauce and salt to taste. Continue to stir and fry until vegetables are crisp tender and onions ar limp. Transfer vegetables to warm bowl. Dump in the meat with its marinade. Stir fry until meat loses its pink color. Blend cornstarch with water. Stir into meat. Cook and stir until thickened. Pour over vegetables and mix well. Serve with brown rice. Yeild: about or 11 rounded 1 cup servings.
Number of Servings: 11
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Heat 2 Tablespoons oil in 15" cast iron skillet. (If your skillet is smaller, do in to batches, dividing ingredients) Stir fry vegetables for a few minutes at medium high heat until bright green or orange. Add 2 Tablespoons soy sauce and salt to taste. Continue to stir and fry until vegetables are crisp tender and onions ar limp. Transfer vegetables to warm bowl. Dump in the meat with its marinade. Stir fry until meat loses its pink color. Blend cornstarch with water. Stir into meat. Cook and stir until thickened. Pour over vegetables and mix well. Serve with brown rice. Yeild: about or 11 rounded 1 cup servings.
Number of Servings: 11
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 168.0
- Total Fat: 3.7 g
- Cholesterol: 36.9 mg
- Sodium: 645.3 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 4.7 g
- Protein: 18.8 g
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