Vegetable-Chicken Stir-Fry

Vegetable-Chicken Stir-Fry
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 132.5
  • Total Fat: 2.4 g
  • Cholesterol: 27.4 mg
  • Sodium: 239.8 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.9 g

View full nutritional breakdown of Vegetable-Chicken Stir-Fry calories by ingredient
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Number of Servings: 5


    1 cup uncooked long-grain white rice
    2 cups water
    1 cup chicken broth
    1 tablespoon oyster sauce
    1/2 teaspoon sugar
    3 teaspoons cornstarch
    3/4 lb. chicken breast strips for stir-frying
    1/2 teaspoon ginger
    1/4 teaspoon salt
    1 tablespoon oil
    1 cup fresh snow pea pods
    1 cup fresh mushrooms, sliced
    1/2 medium red bell pepper, cut into 2x1/4-inch strips 1 garlic clove, minced


Cook rice in water as directed on package.

Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.

In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.

Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.

Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.

Serving Size: Makes 5 plated servings

Number of Servings: 5

Recipe submitted by SparkPeople user ALYNN713.

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