Chicken and Vegetable Stir-Fry
Nutritional Info
- Amount Per Serving
- Calories: 132.1
- Total Fat: 7.4 g
- Cholesterol: 7.0 mg
- Sodium: 133.9 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.5 g
- Protein: 5.1 g
View full nutritional breakdown of Chicken and Vegetable Stir-Fry calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Chicken marinated in a ginger-soy-wine sauce tops this tasty vegetable dish. Chicken marinated in a ginger-soy-wine sauce tops this tasty vegetable dish.Ingredients
- 2 tablespoons dry red wine
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 1/2 teaspoons grated, peeled ginger root
- 1 pound 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" slices
- 2 small green peppers cut into thin lengthwise strips
- 1 cup water chestnuts, drained and sliced
- 1 tablespoon olive oil
- 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.
Makes 6 servings.
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.
Makes 6 servings.
Member Ratings For This Recipe
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