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Chinese Chicken Stir Fry

Chinese Chicken Stir Fry Chinese Chicken Stir Fry Chinese Chicken Stir Fry

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.













Trans-fat Free, Good source of fiber


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
3 cloves garlic
1 tablespoon sesame oil
8 ounces mushrooms
1 cup sweet red bell peppers
¾ cup scallions, spring or green onions
cup pecan halves


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.


* not incl. in nutrient facts

Add review




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?


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