Don't miss another issue…      Subscribe

Chicken Stir Fry

 
Chicken Stir Fry
284

Nothing is quicker and easier than a Chinese stir-fry, agreed?! This dish took me less than half an hour to make, and it tasted wonderfully delicious. Served it over a bed of rice, and our dinner was served with tons of goodness and yumminess.

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

28

min

Trans-fat Free, High Fiber
 

Ingredients

4 each chicken breasts
boneless, skinless
2 large carrots
sliced in thin wheels
2 each green bell peppers
diced
1 each sweet red bell peppers
diced, optional
2 tablespoons vegetable oil
1 1/2 cups chicken broth
2 tablespoons soy sauce, tamari
ow sodium
2 tablespoons cornstarch
2 tablespoons water
hot
Optional items
2 cloves garlic
minced
1 tablespoon ginger
fresh, finely chopped
2 each celery stalks
sliced
1 each onions
iced
3 each scallions, spring or green onions
sliced
1/2 cup mushrooms
thinly sliced
1 small broccoli florets
divided in small florets*
*
1/2 small cauliflower florets
divided in small florets
*
1/2 pound green beans
*
1/2 pound asparagus
tips*
2 cups snow pea pods
strings removed
1 cup bok choy
sliced
*
1 cup mung bean sprouts
add at last minute with toppings
Optional toppings
1/4 cup walnuts
cashew nuts or peanuts
1/4 cup coconut
unsweetened, flaked
*

Directions

Use optional vegetables when they are in season. *Immerse these vegetables 1 to 2 minutes in boiling water before adding to stir fry.

Cut semifrozen chicken into bite size pieces, set aside.

Add oil to pan and stir fry chicken over medium high heat until browned on all sides (about 3 minutes).

Add carrots, peppers and any optional vegetables and sprinkle with soya sauce.

Stir fry vegetables until softened (approx 3 to 5 minutes).

Mix cornstarch with hot water and add to hot chicken stock.

Pour in wok.

Cover and steam stir fried vegetables and chicken for about 2 to 3 minutes.

Lift cover and cook, stirring until sauce thickens, about 2 minutes more.

Top with any desired toppings (nuts or coconut).

Serve over hot cooked rice.

 

* not incl. in nutrient facts

Reviews

over 4 years

Nothing is quicker and easier than a Chinese stir-fry, agreed?!

This dish took me less than half an hour to make, and it tasted wonderfully delicious. Used carrots, sweet bell peppers, snow peas, and mushrooms for the vegetables, and they went so well with the browned and seasoned chicken strips. In the sauce, I also added a bit sesame oil, shaoxing wine and rice vinegar, which really enhanced the overall flavor.

Served it over a bed of rice, and our dinner was served with tons of goodness and yumminess.

Add review

 

 

Comments

Nutrition Facts

Serving Size 579g (20.4 oz)
Amount per Serving
Calories 43337% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 701mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 37%
Sugars g
Protein 77g
Vitamin A 176% Vitamin C 230%
Calcium 14% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed