Chicken Stir-Fry
53
Ingredients
| 1 | pound |
chicken
cutlets |
|
| ⅓ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
ginger
grated |
|
| 4 | teaspoons |
olive oil
|
|
| 3 | cloves |
garlic
crushed |
|
| 2 | cups |
broccoli florets
|
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
snow pea pods
|
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | cup |
sweet bell peppers
sliced |
* |
Directions
Marinate chicken with soy sauce and ginger for several hours in the refrigerator stirring occasionally.
In a large non-stick skillet, heat olive oil over medium heat.
Add garlic and sauté 2 minutes.
Add chicken with marinade, broccoli and carrots and cook until chicken loses its pink colour.
Add chicken broth, snow peas, mushrooms and peppers.
Cover and reduce heat to low.
Cook 15 minutes, stirring frequently.
Season with salt and pepper.
Nutrition Facts
Serving Size 316g (11.1 oz)Amount per Serving
Calories 33538% of calories from fat
% Daily Value *
Total Fat 14g
22%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 103mg
34%
Sodium 1415mg
59%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
8%
Sugars g
Protein
77g
Vitamin A 130%
•
Vitamin C 87%
Calcium 7%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
