Chicken Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 429.8
- Total Fat: 7.6 g
- Cholesterol: 69.1 mg
- Sodium: 469.3 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 4.6 g
- Protein: 33.1 g
View full nutritional breakdown of Chicken Stir Fry calories by ingredient
Number of Servings: 6
Ingredients
-
3 Chicken Breasts
1 Tbsp Canola Oil
1 Tbsp Sesame Oil
1 Green Bell Pepper
1 Medium Onion
6 Carrots
1 Bunch of Broccoli
2 C. Mushrooms
1.5 C. Nishiki Rice (can be substituted for any other rice)
2 C. Water
1/4 C. Hoisin Sauce
1 C. Vegetable Stock
1 Tbsp Bragg's Liquid Aminos
1 Tsp Powdered Ginger
2 Tbsp Corn starch
Directions
Combine the rice and water in a pan. Bring to a rolling boil, than reduce heat. Let simmer for about 20 minutes, or until the rice has absorbed most of the liquid. Stir occasionally.
Cut up and cook the chicken in the oils in a large frying pan. Drain juices when the chicken is cooked white on the outside. Peel and chop the vegetables to desired size, add to the chicken in the frying pan. Mix the Hoisin Sauce, vegetable stock, Bragg's, ginger and corn starch in a separate bowl until combined. Add to the frying pan. Bring to a boil, reduce heat and simmer until vegetables are cooked to desired consistency.
Serve hot over rice.
Yields 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MUDSLINGER21.
Cut up and cook the chicken in the oils in a large frying pan. Drain juices when the chicken is cooked white on the outside. Peel and chop the vegetables to desired size, add to the chicken in the frying pan. Mix the Hoisin Sauce, vegetable stock, Bragg's, ginger and corn starch in a separate bowl until combined. Add to the frying pan. Bring to a boil, reduce heat and simmer until vegetables are cooked to desired consistency.
Serve hot over rice.
Yields 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MUDSLINGER21.