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Easy Chicken Stir Fry

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Easy Chicken Stir Fry

It's easy, tasty and satisfying. A perfect dinner on a busy week day. No need to order takeout. This homemade version will definitely beat any takeouts, and much better for you.

 

Yield

4 servings

Prep

25 min

Cook

15 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 bunch broccoli florets
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1 each sweet red bell peppers
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2 large scallions, spring or green onions
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3 each chicken breasts
halves
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½ cup chicken broth
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2 tablespoons soy sauce, tamari
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1 tablespoon cornstarch
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1 tablespoon oyster sauce
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1 tablespoon sherry
dry
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1 teaspoon sesame oil
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¼ teaspoon thai chili paste
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2 tablespoons vegetable oil
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2 each garlic cloves
minced
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1 tablespoon ginger root
minced
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¼ cup cashew nuts
optional
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Ingredients

Amount Measure Ingredient Features
1 bunch broccoli florets
* Camera
1 each sweet red bell peppers
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2 large scallions, spring or green onions
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3 each chicken breasts
halves
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118 ml chicken broth
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3E+1 ml soy sauce, tamari
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15 ml cornstarch
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15 ml oyster sauce
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15 ml sherry
dry
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5 ml sesame oil
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1.3 ml thai chili paste
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3E+1 ml vegetable oil
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2 each garlic cloves
minced
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15 ml ginger root
minced
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59 ml cashew nuts
optional
* Camera

Directions

Substitute: ½ red and ½ yellow peppers for the sweet pepper ingredient.

Hot pepper sauce (dash) may be used instead of chili paste.

Divide chicken stock and vegetable oil in halves for seperate uses.

Cut broccoli into florets; peel and cut stalks on diagonal into ¼ inch thick slices. cut pepper(s) into 1-inch squares.

Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces.

Cut chicken into thin strips.

Set aside separately.

Whisk together ¼ cup of the chicken stock, soy sauce, set aside.

Heat wok or deep skillet over high heat.

Add 1 tablespoon vegetable oil; heat for 30 seconds, swirling to coat pan.

Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside.

Repeat with remaining chicken, adding some of the remaining oil if necessary.

Add to reserved chicken.

Add remaining oil to wok.

Stir-fry garlic and ginger for 10 seconds or until fragrant.

Add broccoli and pepper(s); stir-fry for 1 minute.

Add onions; stir-fry for 30 seconds.

Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.

Stir chicken back into wok; push to side of pan.

Pour soy mixture into centre of wok; cook, stirring, for 1 to 2 minutes or until thickened.

Stir chicken mixture into sauce until coated.

Sprinkle with cashew nuts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 22844% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 691mg 29%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 45g
Vitamin A 21% Vitamin C 70%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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