Chicken Stir fry - For a crowd or to take for lunch all week.

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 233.2
  • Total Fat: 8.2 g
  • Cholesterol: 54.8 mg
  • Sodium: 1,032.3 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 26.9 g

View full nutritional breakdown of Chicken Stir fry - For a crowd or to take for lunch all week. calories by ingredient


Introduction

Partially freeze chicken breasts. Remove from freezer and slice very thinly. Place in bowl, pour soy and wine over and let sit while you chop the vegetables. Keep veggies in separate bowls until ready to cook.
Heat a large pan or wok on med high to high heat. Add oil, garlic and then onion, stirring to keep from burning. Add chicken. Cook until done about 4 min or so.
Remove chicken from pan, place in large bowl.
Add carrots to pan and sautee until slightly crisp. Add bamboo shoots and waterchestnuts sautee w/ carrot. Remove from pan place in bowl w/ chicken. Add cabbage, celery, snow peas and mushrooms to pan sautee until done. Mix w/ other ingredients in bowl. Serve over rice. I use Uncle Ben's Whole Grain Brown rice. Partially freeze chicken breasts. Remove from freezer and slice very thinly. Place in bowl, pour soy and wine over and let sit while you chop the vegetables. Keep veggies in separate bowls until ready to cook.
Heat a large pan or wok on med high to high heat. Add oil, garlic and then onion, stirring to keep from burning. Add chicken. Cook until done about 4 min or so.
Remove chicken from pan, place in large bowl.
Add carrots to pan and sautee until slightly crisp. Add bamboo shoots and waterchestnuts sautee w/ carrot. Remove from pan place in bowl w/ chicken. Add cabbage, celery, snow peas and mushrooms to pan sautee until done. Mix w/ other ingredients in bowl. Serve over rice. I use Uncle Ben's Whole Grain Brown rice.
Number of Servings: 10

Ingredients

    4 boneless, skinless chicken breasts
    5 tbsp Olive oil
    3 cloves garlic minced
    1/2 c raw onion chopped
    10 tbsp soy sauce
    1 sm can bamboo shoots
    1 sm can waterchestnuts
    2 c. sliced mushrooms
    4 c. grated or sliced cabbage/pak choi
    1 c. grated or sliced carrots
    1/2 c. onion chopped
    2 c. celery diced
    2 c. snow peas
    5 fl oz white wine

Directions



Number of Servings: 10

Recipe submitted by SparkPeople user SAM0716.