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Gail's Chicken Stir-Fry

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Submitted by cattyboombatty

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 1
EACH EACH CHICKEN BREASTS
bite size pieces
¼ 59
1 5
TEASPOON ML VEGETABLE OIL
1 5
TEASPOON ML GINGER
ground
1 1
X X GARLIC
minced *
1 1
1 1
EACH EACH ONIONS
2 2
EACH EACH CARROTS
peeled, sliced
1 1
PACKAGE PACKAGE SNOW PEA PODS *
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
CAN CAN WATER CHESTNUTS
sliced *
1 1
X X GARLIC
minced *
1 237
CUP ML CHICKEN BROTH
or boullion
1 15
TABLESPOON ML CORNSTARCH
chopped

Directions

Marinate the chicken in next 4 ingredients.

In wok or iron skillet, heat oil and cook onion.

Add chicken, cook until browned, add carrots after a few minutes add ¾ cup chicken stock.

When carrots and chicken are done add snow peas, pepper and water chestnuts.

Add ¼ cup remaining chicken stock mixed with 1 tablespoon corn starch.

Cook until thick, serve over chinese noodles or rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 127 20% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 1024mg 43%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 21g
Vitamin A 105% Vitamin C 51%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 
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