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Crispy Chicken Stir-Fry

 
Crispy Chicken Stir-Fry
121

Quick, easy and delicious. Next time skip the take-out Chinese food, use this recipe to make your own mouth-watering dish.

Yield

6

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

¾ pound chicken breasts
(boneless, skinless), cut in strips
3 tablespoons soy sauce, sodium reduced
1 tablespoon soy oil
*
2 cloves garlic
minced
1 cup onions
sliced
1 cup green bell peppers
or yellow bell pepper
1 cup sweet red bell peppers
bell
1 cup mushrooms
fresh, optional
*
1 tablespoon cornstarch
½ cup chicken broth, low salt
2 tablespoons white wine
dry
1 x rice
cooked
*
1 x cashew nuts
toasted, or peanuts, optional
*

Directions

Combine chicken and soy sauce.

Set aside 15 minutes to marinate.

In large skillet or wok, heat oil and garlic.

Add vegetables and stir-fry until tender crisp, 3 to 5 minutes; remove from pan.

Add soy sauce and chicken and stir-fry for about 5 minutes or until done.

Combine cornstarch, chicken broth and wine.

Return vegetables to wok or skillet and add broth mixture.

Cook and stir until thickened. Stir in nuts if using.

Serve with rice.

 

* not incl. in nutrient facts

Reviews

+2

over 3 years

Super quick and easy to make. You could add lots of other vegetables to the stir-fry if you don't have bell peppers on hand. Broccoli, celery, and carrots should be great alternatives.

I did add some fresh ginger with garlic, and in the end stirred in some scallions to give it a more authentic Chinese taste.

Served this yummy stir-fry over a bed of rice, so good. Much better than ordering take-out, and needless to say it's also much cheaper on the cost.

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Comments

Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 2629% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 354mg 15%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 43g
Vitamin A 18% Vitamin C 90%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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