Carl's Stir Fry with Squash and Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Tbsp vegetable oil1 lb boneless, skinless chicken breast1/3 C Ginger root1/2 tsp ground ginger1 Tbsp minced garlic3/4 C baby carrots1 small onion1 green onion3 C yellow squash3 C fresh kale2 Tbsp rice wine vinegar1 Tbsp corn starch4 tsp brown sugar2 Tbsp soy sauce1 cup water
Combine brown sugar, cornstarch, and ground ginger in a small bowl. Stir in rice vinegar, soy sauce, and 1 cup water until sugar and cornstarch are dissolved, set aside.
Slice squash lengthwise, then into half-medallions. Slice onions and ginger into matchsticks.
Preheat wok over medium-high heat, with oil.
While wok is heating, cut chicken breast into bite-size pieces. Combine in wok with garlic and ginger. Stir-fry until chicken is done (firm texture and no longer pink), about 5 minutes, then add remaining vegetables. Toss to coat with oil, allow to cook about 30 seconds, then add sauce. Stir fry over high heat until onions begin to soften, then serve immediately over rice.
Serves five.
Number of Servings: 5
Recipe submitted by SparkPeople user JESSOFTHEBUGS.
Slice squash lengthwise, then into half-medallions. Slice onions and ginger into matchsticks.
Preheat wok over medium-high heat, with oil.
While wok is heating, cut chicken breast into bite-size pieces. Combine in wok with garlic and ginger. Stir-fry until chicken is done (firm texture and no longer pink), about 5 minutes, then add remaining vegetables. Toss to coat with oil, allow to cook about 30 seconds, then add sauce. Stir fry over high heat until onions begin to soften, then serve immediately over rice.
Serves five.
Number of Servings: 5
Recipe submitted by SparkPeople user JESSOFTHEBUGS.
Nutritional Info Amount Per Serving
- Calories: 239.5
- Total Fat: 7.5 g
- Cholesterol: 59.2 mg
- Sodium: 467.5 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.2 g
- Protein: 27.6 g
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