Chicken Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 234.1
- Total Fat: 8.1 g
- Cholesterol: 65.0 mg
- Sodium: 728.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 4.8 g
- Protein: 30.6 g
View full nutritional breakdown of Chicken Stir Fry calories by ingredient
Number of Servings: 4
Ingredients
-
Thinly sliced boneless, skinless chicken breast, 16 oz
Broccoli, fresh, 6 cup
Snow Peas, fresh, 1 cup
Mushrooms, fresh, 1 cup, pieces or slices
Argo Cornstarch, 1 tbsp
Bullion - Chicken -1 Cube or 1 tsp granules
Grated Ginger Root, 1 tsp
Soy Sauce, 2 tbsp
Garlic, 3 cloves, chopped
Vegetable Oil, 1 tbsp
Water, 1/2 cup
Tips
You can cook the mushrooms with either the chicken or the veggies, but I like it when they get really coated in the marinade.
Directions
Marinate chicken in 1 tbsp soy sauce and 1 clove of chopped garlic. In a small bowl, blend cornstarch, remaining chopped garlic and soy sauce, 1 teaspoon ginger, 1/2 cup water, and 1 bullion cube until cornstarch is dissolved.
Heat oil in a large skillet or wok over medium heat. Cook chicken and mushrooms until chicken is no longer pink; remove. Add vegetables and cook 2 minutes, stirring constantly to prevent burning. Stir in soy sauce mixture. Cook until vegetables are tender but still crisp. Add the chicken and mushrooms, and stir to combine.
Serving Size: 4 servings
Heat oil in a large skillet or wok over medium heat. Cook chicken and mushrooms until chicken is no longer pink; remove. Add vegetables and cook 2 minutes, stirring constantly to prevent burning. Stir in soy sauce mixture. Cook until vegetables are tender but still crisp. Add the chicken and mushrooms, and stir to combine.
Serving Size: 4 servings