Rainbow Chicken Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 535.8
  • Total Fat: 14.9 g
  • Cholesterol: 65.0 mg
  • Sodium: 1,302.9 mg
  • Total Carbs: 65.7 g
  • Dietary Fiber: 8.3 g
  • Protein: 37.9 g

View full nutritional breakdown of Rainbow Chicken Stir-Fry calories by ingredient
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Introduction

Every color of the rainbow (except blue -- maybe I should add blueberries!) is represented in this delicious dish. Every color of the rainbow (except blue -- maybe I should add blueberries!) is represented in this delicious dish.
Number of Servings: 5

Ingredients

    2 1tsp Sesame Oil
    454 Asparagus, fresh
    454 Broccoli, fresh
    4 medium Carrots, raw
    10 cloves Garlic
    0.25 cup slices (1" dia) Ginger Root
    0.19 cup Corn Starch
    20 oz Tyson boneless, skinless chicken breast
    2 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    3 tbsp Avocado Oil
    8 tbsp Kikkoman Low Sodium Soy Sauce
    1.75 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    110 gram(s) bell pepper, red, sweet, raw
    4 serving Salamida State Fair Teriyaki Marinade (1 serving=1 TBSP)
    5 serving Indian, Aromatic Basmati Rice, aprox 3/4 cup

Directions

Cut and steam broccoli, asparagus, and carrots for 4 minutes. Rinse with cold water to stop cooking.

Cut chicken into 1/4" thick bite-sized slices, sprinkle with garlic powder or garlic salt (optional -- not included in values).

Chop remaining veggies. Make a slurry of the cornstarch. Add to remaining liquid ingredients and set aside. Start the rice cooking.

Preheat wok on high heat, add 1 T high heat cooking oil, and add bell peppers, onion, ginger, and garlic. Cook until crisp tender, stirring constantly over very high heat. Place in large bowl when done.

Next, stir-fry the steamed veggies with 1 T oil until reheated. Add to bowl.

Stir fry the chicken in 1 T oil over very high heat, stirring constantly. Cook just until opaque and add to bowl.

Put chicken and veggies back in wok, pour sauce over the top, and stir over high heat until sauce thickens.

Serve over rice.

Serving Size: Makes 5 appr. 3-cup servings.

TAGS:  Poultry |

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