Chicken Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 117.9
- Total Fat: 0.7 g
- Cholesterol: 10.3 mg
- Sodium: 513.0 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.3 g
- Protein: 7.7 g
View full nutritional breakdown of Chicken Stir Fry calories by ingredient
Introduction
This can be made with just about any lean meat or fish, or shrimp if you eat shellfish. I make it with the veggies listed above but it can be made with whatever you like. This can be made with just about any lean meat or fish, or shrimp if you eat shellfish. I make it with the veggies listed above but it can be made with whatever you like.Number of Servings: 4
Ingredients
-
1 lb skinless, boneless chicken breast, sliced diagonally
1 large bunch scallions, chopped in half-inch pieces
1 medium onion, cut into eighths
2.5 in fresh ginger root, peeled and minced
2 good sized cloves garlic, minced
1-2 medium carrots, julienned
1 small can sliced water chestnuts
1 cup fresh broccoli florets
1 can baby corn, cut each spear in half
1/2 to 1 cup fresh snow peas
1 medium red bell pepper, cut into strips
2 tbsp soy sauce
Olive oil for sauteeing (or use nonstick cooking spray)
Salt, black pepper to taste
Directions
Makes 4 servings, size varies depending on how many veggies you use.
Slice chicken on the diagonal into 1/4 in thick strips. (to make this step simpler pop whole breasts into the freezer for about 10 min.) Heat oil in a heavy skillet over moderate heat, add chicken and cook until lightly browned. Add garlic and ginger, sautee for approx 2-3 min. Begin adding veggies according to how long they cook-- finished dish should retain the crispness of the veg. Begin with broccoli, then add carrots, onion, corn, water chestnuts, snow peas, red peppers and scallions. Add soy sauce and black pepper to taste. Total cooking time from the time you start adding veggies should be about 5-7 minutes.
Serve over half a cup of steamed rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SHANATAV.
Slice chicken on the diagonal into 1/4 in thick strips. (to make this step simpler pop whole breasts into the freezer for about 10 min.) Heat oil in a heavy skillet over moderate heat, add chicken and cook until lightly browned. Add garlic and ginger, sautee for approx 2-3 min. Begin adding veggies according to how long they cook-- finished dish should retain the crispness of the veg. Begin with broccoli, then add carrots, onion, corn, water chestnuts, snow peas, red peppers and scallions. Add soy sauce and black pepper to taste. Total cooking time from the time you start adding veggies should be about 5-7 minutes.
Serve over half a cup of steamed rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SHANATAV.