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Chicken and Vegetable Stir Fry


Chicken and Vegetable Stir Fry recipe













Trans-fat Free


3 tablespoons vegetable oil
1 pound chicken breast halves, boneless, skinless
cut into thin strips
½ cup broccoli florets
2 ounces snow pea pods
about 1/2 cups
1 medium carrots
thinly sliced
½ medium sweet red bell peppers
red or green, cut in thin strips
1 envelope onion soup mix
1 teaspoon cornstarch
½ teaspoon ginger
1 ½ cups water
2 teaspoons soy sauce, tamari
1 teaspoon white vinegar
ineor rice vinegar
1 x rice
hot cooked


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 teaspoon minutes or until sauce is thickened.

Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.

MICROWAVE DIRECTIONS: Omit oil and degrease ginger to ¼ t.

In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.

Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).

Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.

Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.

Return chicken to casserole and heat 1 minute or until heated through.

Let stand covered 5 minutes.

Serve and garnish as above.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 45528% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 253mg 11%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 78g
Vitamin A 58% Vitamin C 19%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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