Stir Fry Chicken & Veggies

Stir Fry Chicken & Veggies
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 142.1
  • Total Fat: 7.5 g
  • Cholesterol: 21.2 mg
  • Sodium: 271.8 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.0 g

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


Number of Servings: 8

Ingredients

    4 Chicken Breast, no skin, and sliced into bite size pieces
    2 cups Bok Choy, raw-shreaded,
    1 cup Bean sprouts,
    1 cup Baby Carrots cut into 1/4" slices
    1/4 cup Green Onion,julieened
    2 tsp Chicken Broth
    2 tsp Soy Sauce
    3 1/2 Tbsp Canola Oil
    1 clove Garlicminced or pressed
    1 cup Snow Peas
    2 tsp Cornstarch
    2 tsp Dry Sherry, dry,


    Cooking Sauce:
    2 Tbsp Oyster Sauce
    remaining Chicken Broth
    2 Tbsp Soy Sauce
    1/4 teaspoon sugar
    1 tsp. sesame oil
    1 Tbsp cornstarch

Directions

In a bowl, mix soy sauce, cornstach, sherry chicken broth. add chicken and stir to coat then stir in 1 1/2 teaspoons of the Canola Oil. Let marinate for a min of 15 minutes.
Prepare cooking sauce; set aside

Place wok over medium heat
add 1 TBsp of oil and 1/2 clove of minced garlic. Add 1/2 of chicken and stir fry until no longer pink (approx. 4 mins.). Romove and repeat with 2nd half of chicken.
add 1 1/2 tsp of oil. add carrots and grn onion, stir fry for 1 min, add 1 Tbsp broth and steam for 3 mins.
remove to a bowl
add 1 1/2 tsp of oil and stir fry bean sprouts and snow peas. add 1 Tbsp of broth and steam for 1 1/2 mins. remove to bowl
stir fry bok choy for 3 minutes. Remove and add cooking sauce to wok, when thickened add all ingredients and mix throughly.


Number of Servings: 8

Recipe submitted by SparkPeople user JJONES1959.

Rate This Recipe

Member Ratings For This Recipe



  • This looks great!! Can't wait to try it! - 9/10/09

    Was this review helpful?   yes  No