Chicken and Vegetable Stir-Fry

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Nutritional Info

Amount Per Serving
Calories: 255.5

Total Fat: 6.7 g
Cholesterol: 90.3 mg
Sodium: 284.3 mg
Total Carbs: 8.4 g
Dietary Fiber: 2.2 g
Protein: 38.3 g

View full nutritional breakdown of Chicken and Vegetable Stir-Fry calories by ingredient

This is a SparkPeople.com Recipe (what's this)

Introduction

Whether you're watching your fat, calorie or carb intake, this dish is sure to please! Follow the recipe, or adjust it by adding your favorite vegetables. Whether you're watching your fat, calorie or carb intake, this dish is sure to please! Follow the recipe, or adjust it by adding your favorite vegetables.

Ingredients

2 tablespoons dry red wine
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/2 teaspoons grated, peeled ginger root
1 lb. boneless, skinless chicken breast, cut into 1 1/2 inch strips
2 tablespoons olive oil
2 medium onions, each cut into 8 wedges
1/2 pound fresh mushrooms, rinsed, trimmed and sliced
2 stalks celery, cut into 1/4 inch slices
2 small green peppers cut into thin lengthwise strips
1 cup water chestnuts, drained and sliced
2 tablespoons cornstarch
1/4 cup water

Directions

1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables.

2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms 4 minutes over medium-high heat.

3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl.

4. Add remaining 1 tablespoon oil to skillet.

5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color.

6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened.

7. Return vegetables to skillet; stir gently and serve.

Serve on bed of rice (optional).

Makes 6 servings.