Chicken & Vegetable Stir Fry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 128.2
  • Total Fat: 4.0 g
  • Cholesterol: 11.8 mg
  • Sodium: 593.6 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.0 g

View full nutritional breakdown of Chicken & Vegetable Stir Fry calories by ingredient
Submitted by:

Introduction

I use fresh ingredients, except for the bean sprouts, water chestnuts and bamboo shoots. It takes a while to get everything cut up and ready, but it's worth the effort. If you want to save time you can always use frozen or prepared vegetables, but the results are not the same. You can also substitute any other meat for the chicken. I sometimes use ground turkey, or choped up pork steak. I use fresh ingredients, except for the bean sprouts, water chestnuts and bamboo shoots. It takes a while to get everything cut up and ready, but it's worth the effort. If you want to save time you can always use frozen or prepared vegetables, but the results are not the same. You can also substitute any other meat for the chicken. I sometimes use ground turkey, or choped up pork steak.
Number of Servings: 12

Ingredients

    ¾ C red pepper
    ¾ C broccoli
    ¾ C cauliflower
    1 small sweet onion
    1 small tomato
    3 stalks celery
    ¾ C green beans
    1 clove garlic
    1 can bean sprouts
    1 can bamboo shoots
    1 can water chestnuts
    8 oz. sliced mushrooms
    1 boneless, skinless chicken breast
    1 T sesame seed
    1 T dry mustard
    1T ginger
    salt and pepper to taste
    2 C water or chicken broth
    2 T cornstarch
    1 T soy sauce
    2 T peanut butter
    2 T canola or other oil

Directions

Chop and mix together all fresh veggies, including garlic. Cut chicken breast into 1 “ strips. Open drain and mix together canned veggies. Combine 2T cornstarch and 2 C water, soy sauce and peanut butter in sauce pan. Mix well and set aside on low heat. Heat 1 T oil in large skillet or wok and add chicken strips. Stir until well browned. Add 2nd T oil and fresh veggies. Stir well and simmer covered 5 min. Increase heat under mixture in saucepan and stir until it thickens. Add seasonings to veggie mix and add canned veggies and sauce. Cover and simmer until bubbly. Serve over rice.

Number of Servings: 12

Recipe submitted by SparkPeople user CARAHANS.

Rate This Recipe