Stir Fry Chicken Thighs & Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 4.7 g
  • Cholesterol: 47.7 mg
  • Sodium: 253.8 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Stir Fry Chicken Thighs & Vegetables calories by ingredient


Introduction

Simple stir fry. Simple stir fry.
Number of Servings: 6

Ingredients

    5 thigh, bone and skin removed Chicken Thigh
    2 cup Bok Choy, raw-shreaded
    .5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
    4 spear (about 5" long) Broccoli, fresh
    .75 cup, chopped Onions, raw
    5 medium (4-1/8" long) Scallions, raw
    12 tsp coconut aminos (by STICE01)
    1 tbsp Sesame Oil
    3 clove Garlic
    1 tbsp Argo Cornstarch
    .25 cup (1/2" slices) Bamboo shoots, raw

Directions

Chop all veggies to uniform size. Mince the garlic. Chop chicken into bite sized pieces and add to a hot wok spritzed with oil. Sauté chicken and season w/salt and pepper. Remove and set aside.
Sauté veggies until crisp tender season with salt & pepper.
Mix aminos, cornstarch and sesame oil.
Add chicken back in to veggies and then add the aminos mix and stir until thickened. Serve hot over rice or alone if watching carbs.


Serving Size: 3/4 cup

Number of Servings: 6

Recipe submitted by SparkPeople user JNETTMCB.