Chinese Chicken Stir Fry
285
Quick, easy and fuss-free. Made this dish for Sean's lunch yesterday, and he absolutely enjoyed it. Followed the recipe, and used some mixed frozen stir-fry veggies we bought from Costco, it was a wonderful combination.
Ingredients
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 ⅓ | cups |
chicken broth
|
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
sherry
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
hot chili pepper oil
|
* |
| 1 | tablespoon |
ginger
grated |
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
sesame oil
|
|
| 8 | ounces |
mushrooms
sliced |
|
| 1 | cup |
sweet red bell peppers
diced |
|
| ¾ | cup |
scallions, spring or green onions
sliced |
|
| ⅓ | cup |
pecan halves
dry-roasted |
Directions
Rinse chicken and pat dry.
Cut into 1-inch cubes. Set aside.
In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar.
Set aside.
Heat hot pepper oil in a nonstick skillet or wok over high heat.
Add ginger and garlic and sauté 1 minute.
Add chicken and stir-fry until lightly browned.
Transfer chicken to plate and set-aside.
Add sesame oil to skillet.
Stir in mushrooms and pepper.
Cover pan, reduce heat, and steam 5 to 7 minutes.
Add chicken broth mixture.
Return chicken to pan and cook until sauce is thickened.
Add onions and pecans and cook 2 minutes more.
Serve over rice if desired.
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Nutrition Facts
Serving Size 280g (9.9 oz)Amount per Serving
Calories 32139% of calories from fat
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
11%
Trans Fat
0g
Cholesterol 76mg
25%
Sodium 551mg
23%
Total Carbohydrate
6g
6%
Dietary Fiber 3g
10%
Sugars g
Protein
63g
Vitamin A 28%
•
Vitamin C 90%
Calcium 5%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
