Easy Chicken Stir Fry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 195.9
- Total Fat: 2.5 g
- Cholesterol: 15.4 mg
- Sodium: 175.0 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 1.7 g
- Protein: 9.6 g
View full nutritional breakdown of Easy Chicken Stir Fry calories by ingredient
Introduction
Chicken stir fried with bell peppers and broccoli Chicken stir fried with bell peppers and broccoliNumber of Servings: 8
Ingredients
-
3 chicken breasts, cut into 1 in pieces
3 bell peppers (I like using different colored ones)
frozen broccoli (I use about half a package)
4 cups white rice
1 tbsp vegetable oil (for sauteing)
Sauce:
3 tsp soy sauce
3 tbsp oyster sauce
2 tbsp cornstarch
2 tbsp water
1 tsp grated ginger root (optional)
Directions
makes 8 servings
Begin rice cooking and mix all sauce ingredients together.
Microwave broccoli for 2-3 minutes until unfrozen but not cooked through.
Pour vegetable oil into large skillet over med-high heat and stirf fry vegetables. Remove and set aside.
If necessary, add oil to skillet and add chicken. Cook, stirring constantly, until chicken is cooked through.
Add sauce to chicken, turn heat down to medium and let sauce begin to thicken (if it gets too thick, add more water), then add vegetables. Stir everything together so all gets coated with sauce. Remove from heat.
Serve immediately over warm bed of rice.
Number of Servings: 8
Recipe submitted by SparkPeople user CRISPV.
Begin rice cooking and mix all sauce ingredients together.
Microwave broccoli for 2-3 minutes until unfrozen but not cooked through.
Pour vegetable oil into large skillet over med-high heat and stirf fry vegetables. Remove and set aside.
If necessary, add oil to skillet and add chicken. Cook, stirring constantly, until chicken is cooked through.
Add sauce to chicken, turn heat down to medium and let sauce begin to thicken (if it gets too thick, add more water), then add vegetables. Stir everything together so all gets coated with sauce. Remove from heat.
Serve immediately over warm bed of rice.
Number of Servings: 8
Recipe submitted by SparkPeople user CRISPV.
Member Ratings For This Recipe
-
_BACK2BASICS_
