Chang's Chicken & Vegetable Stir Fry
Chang's Chicken and Vegetable Stir Fry recipe
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 453.6 | g |
chicken breasts
|
|
| 118 | ml |
broccoli florets
|
|
| 57.8 | ml/g |
snow pea pods
|
|
| 1 | envelope |
onion soup mix
|
*
|
| 5 | ml |
cornstarch
|
|
| 2.5 | ml |
ginger
ground |
|
| 355 | ml |
water
|
|
| 1E+1 | ml |
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.
