L.R. chicken stir fry

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 168.0
  • Total Fat: 3.7 g
  • Cholesterol: 36.9 mg
  • Sodium: 645.3 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 18.8 g

View full nutritional breakdown of L.R. chicken stir fry calories by ingredient
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Number of Servings: 11


    4 T. worcestershire sauce
    4 T soy sauce
    1 tsp. sugar
    3 tsp. grated ginger root
    2 T. lemon juice
    2 lb. boneless skinless chicken breast, cut into strips
    577g (3 1/2 cups) sliced onion
    91g (1-1/2 cups) sliced celery
    363g (1-1/4 cups) sliced carrots
    929g( 2 bunches) broccoli, chopped
    2 T. flavorless coconut oil
    4 T. cornstarch
    1 cup water
    2 T. soy sauce
    salt to taste


Prepare marinade by mixing together worcestershire sauce, soysauce, sugar, ginger and lemon juice. Marinate meat in mixture at room temperature about one hour.
Heat 2 Tablespoons oil in 15" cast iron skillet. (If your skillet is smaller, do in to batches, dividing ingredients) Stir fry vegetables for a few minutes at medium high heat until bright green or orange. Add 2 Tablespoons soy sauce and salt to taste. Continue to stir and fry until vegetables are crisp tender and onions ar limp. Transfer vegetables to warm bowl. Dump in the meat with its marinade. Stir fry until meat loses its pink color. Blend cornstarch with water. Stir into meat. Cook and stir until thickened. Pour over vegetables and mix well. Serve with brown rice. Yeild: about or 11 rounded 1 cup servings.

Number of Servings: 11

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

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