Ford Chicken Stirfry

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 261.1

Total Fat: 3.0 g
Cholesterol: 65.7 mg
Sodium: 1,361.6 mg
Total Carbs: 22.0 g
Dietary Fiber: 4.7 g
Protein: 32.4 g

View full nutritional breakdown of Ford Chicken Stirfry calories by ingredient

Introduction

This is a favorite around our house. You can have the stirfry done in the amount of time that it takes rice to cook. This is a favorite around our house. You can have the stirfry done in the amount of time that it takes rice to cook.

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 6

Ingredients

1/2 Tbsp Sesame Oil

1-1/2 lbs Chicken Breast, boneless, skinless, diced

1 Tbsp Asian seasoning mix

4 cups frozen Mixed Vegetables

8 oz can bamboo shoots

8 oz can water chestnuts

3 Garlic cloves

1/2 cup Soy Sauce

1/2 cup Water

2 Tbsp Sugar

1-1/2 Tbsp Red Wine Vinegar

2 Tbsp Cornstarch

Tips

Some other vegetables that work well in this stirfry are Napa/Chinese cabbage, fresh spinach, regular cabbage and fresh bell peppers. The more tender vegetables like spinach should go in at the same time as the sauce so they don't overcook.

Directions

In a large wok or skillet, heat sesame oil over medium heat. When oil is shimmering, add diced chicken pieces and Asian seasonings. Cook until chicken is no longer pink/juices run clear (about 5 minutes).

Remove chicken from the pan, reserving as much liquid as possible in the pan. Put mixed vegetables, bamboo shoots and water chestnuts into the skillet and cook until warmed through.

Mix all the remaining ingredients in a small bowl to make the stirfry sauce. After vegetables are warmed up, return chicken to the pan and then pour sauce over everything. Cook for about 5 minutes, until sauce is thickened. Serve over rice or noodles.

Serving Size: 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user TFVIOLA.