Chicken and Japanese Vegetable Stir-fry


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 225.5
  • Total Fat: 6.5 g
  • Cholesterol: 47.4 mg
  • Sodium: 979.6 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 22.9 g

View full nutritional breakdown of Chicken and Japanese Vegetable Stir-fry calories by ingredient


Introduction

Used up some left-over roasting chicken. Serve over 1/2 cup of brown rice for a well-rounded meal! [Created 2007-08-28.] Used up some left-over roasting chicken. Serve over 1/2 cup of brown rice for a well-rounded meal! [Created 2007-08-28.]
Number of Servings: 8

Ingredients

    * 2 tbsp. Olive Oil
    * 255 g Red Onion, chopped (1 medium onion, +/-)
    * 2 packages (500g each) Green Giant Valley Selections Japanese Mix, frozen vegetables
    * 500g Roasting Chicken, light meat, chopped
    * 1 2/3 cups Chicken Broth, heated
    * 3 tbsp. Kikkoman Teriyaki Sauce & Marinade
    * 3 tbsp. Kikkoman Soy Sauce
    * 2 tbsp. Corn Starch
    * 2 tsp. Garlic Powder
    * 1/2 tsp. Red Pepper Flakes
    * Fresh-ground Black Pepper, to taste (((NOT included in Nutritional Information!)))

Directions

1. Heat 1 tbsp. of olive oil in a large wok over medium-high heat. Add the chopped onion, and stir-fry for a few minutes to start the carmelization process.
2. Make a well in the center of the wok, and add the other 1 tbsp. of oil and the 2 packages of frozen Japanese vegetables. Stir-fry until thawed and crisp-tender.
3. Add the roasting chicken, and heat through.
4. In a small mixing bowl combine the chicken broth, teriyaki and soy sauces, spices, and corn starch. Whisk, and pour over the vegetables and chicken in the wok.
5. Heat until bubbling, then reduce heat and simmer for a few minutes until the sauce thickens.
6. Makes 8 one-cup 'servings'. Enjoy! :)

Number of Servings: 8

Recipe submitted by SparkPeople user CURVES_N_CURLS.