Pandas Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1 pound boneless, skinless chicken tenders1 pound baby carrots5 stalks of celery1 or 2 onions sliced thin1 pound of mushrooms1 pound of bean sprouts1 1/2 pounds of sugar snap peas1 TBSP Kikkoman Lite Soy Sauce2 TBSP cornstarch1/2 c water2 TBSP oil
1. Cut tenders into bit size pieces put aside.
2. Cut celery and mushrooms into slices, clean peas
3. Put oil into wok or large pan and heat. Add chicken and cook until no pink left, about 2-3 min. Add rest of vegetables in order. Add 1/2 water and let simmer for about 10 min. Mix cornstarch, water and soy sauce. Put into vegetables and stir unti thick.
Can serve over rice.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user PANDASVW.
2. Cut celery and mushrooms into slices, clean peas
3. Put oil into wok or large pan and heat. Add chicken and cook until no pink left, about 2-3 min. Add rest of vegetables in order. Add 1/2 water and let simmer for about 10 min. Mix cornstarch, water and soy sauce. Put into vegetables and stir unti thick.
Can serve over rice.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user PANDASVW.
Nutritional Info Amount Per Serving
- Calories: 132.7
- Total Fat: 2.8 g
- Cholesterol: 32.9 mg
- Sodium: 168.5 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 3.1 g
- Protein: 15.8 g
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