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Chang's Chicken and Vegetable Stir Fry

 

Chang's Chicken and Vegetable Stir Fry recipe
16

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

3 tablespoons vegetable oil
1 pound chicken breasts
½ cup broccoli florets
2 ounces snow pea pods
1 envelope onion soup mix
*
1 teaspoon cornstarch
½ teaspoon ginger
ground
*
1 ½ cups water
2 teaspoons soy sauce, tamari

Directions

In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly, 10 minutes or until chicken is golden and vegetables are crisp-tender.

Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.

Bring to a boil, then simmer uncovered 10 minutes or until sauce is thickened.

Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 28044% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 240mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 71g
Vitamin A 7% Vitamin C 17%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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