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Chicken & Vegetable Stir-Fry

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Submitted by PapaT

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML CORNSTARCH
14 ½ 419.1
OUNCES ML/G CHICKEN BROTH
1 15
TABLESPOON ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML GINGER
or 1 tsp grated fresh ginger
1 15
TABLESPOON ML VEGETABLE OIL
2 2
MEDIUM MEDIUM CARROTS
julienned
1 1
SMALL SMALL ZUCCHINI
diagonally sliced, or 1 cup fresh broccoli flowerets
½ 118
CUP ML MUSHROOMS
fresh and quartered *
5 144.5
OUNCES ML/G CHICKEN
chunked
4 946
CUPS ML RICE
cooked and hot
1 1
MEDIUM MEDIUM SCALLIONS, SPRING OR GREEN ONIONS
diagonally sliced, optional

Directions

In small bowl, stir together cornstarch, chicken broth, soy sauce and ginger until smooth; set aside.

In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots, zucchini and mushrooms until tender-crisp.

Stir in reserved cornstarch mixture.

Cook until mixture boils and thickens, stirring constantly.

Gently stir in chicken; heat through, stirring occasionally.

Serve over rice.

Sprinkle with onion.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 779g (27.5 oz)
Amount per Serving
Calories 1631 8% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 839mg 35%
Total Carbohydrate 107g 107%
Dietary Fiber 8g 30%
Sugars g
Protein 92g
Vitamin A 210% Vitamin C 26%
Calcium 15% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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