Chicken Stir-Fry
28
Chicken Stir-Fry recipe
Ingredients
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
ginger
ground |
* |
| ¼ | teaspoon |
garlic powder
|
* |
| 2 | cups |
broccoli florets
|
|
| 1 | cup |
celery
sliced |
|
| 1 | cup |
carrots
sliced |
|
| 1 | small |
onions
cut into wedges |
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
chicken bouillon, powdered
|
* |
Directions
Cut chicken into ½ inch strips; place in a resealable plastic bag.
Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well.
Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 Tablespoon of oil; stir-fry chicken until no longer pink, about 3 to 5 minutes.
Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4 to 5 minutes or until crisp-tender.
Add water and bouillon. Return chicken to pan.
Cook and stir until thickened and bubbly.
Nutrition Facts
Serving Size 268g (9.5 oz)Amount per Serving
Calories 20215% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 73mg
24%
Sodium 577mg
24%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
7%
Sugars g
Protein
58g
Vitamin A 126%
•
Vitamin C 62%
Calcium 6%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
