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Oriental Chicken and Vegetable Stir-Fry

 
Oriental Chicken and Vegetable Stir-Fry
117

A quick, easy yet tasty Chinese stir fry, chunks of marinated chickens are cooked with broccoli and carrots, then tossed with yummy sauce. Serve it over a bed of noodles or rice to complete the meal.

Yield

2

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Good source of fiber
 

Ingredients

4 ounces noodles
any kind
½ pound chicken breasts
cut into strips
2 teaspoons soy sauce, tamari
divided
2 tablespoons shaoxing wine
or sherry, divided
*
1 tablespoon rice vinegar
divided
2 teaspoons cornstarch
1 inch ginger
peeled and minced, divided
*
2 cloves garlic
pressed
1 x red pepper flakes
as needed
*
2 tablespoons vegetable oil
1 small scallions, spring or green onions
sliced
2 cups broccoli florets
2 each carrots
peeled, scored
1 teaspoon sesame oil
½ tablespoon sugar

Directions

Bring a large pot of water to a boil, and cook the noodles according the direction on the package. Drain well, return the noodles to the pot, cover and set aside.

Meanwhile in a medium bowl, add chicken strips with 1 tablespoon soy sauce, 1 tablespoon shaoxing wine, ½ tablespoon vinegar, 1 teaspoon cornstarch, half amount of ginger and garlic, and red pepper flakes to taste.

Toss until well coated. Set aside for about 10 minutes.

Heat 1 tablespoon vegetable oil in an nonstick skillet or work over medium or medium-high heat until hot.

Add the marinated chicken, stirring occasionally, and cook until the chicken strips are browned and cooked on both sides, about 6 minutes in total.

Remove the cooked chicken onto a plate, and set aside.

Heat the remaining tablespoon oil in the skillet or wok until hot.

Add the scallions, remaining ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.

Add the broccoli and carrots, stirring often, and cook for about 4 minutes or until the vegetables are tender but still crispy.

Meanwhile in a small bowl, stir together remaining soy sauce, wine, rice vinegar, cornstarch, sesame oil, sugar and red pepper flakes to taste.

Return the chicken to the pan, pour the sauce over, and stir to coat evenly.

Season to taste with more soy sauce, vinegar, sesame oil or red pepper flakes if needed.

Place the noodles on the plate, top with stir-fried chicken and vegetables.

Serve warm.

 

* not incl. in nutrient facts

Reviews

over 5 years

Fairly easy to put together, and it came out quite tasty. Broccoli and carrots added lots of nutrients and freshness to the stir-fry.

A well balanced dish that is perfect for a busy weekday dinner.

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 46040% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 449mg 19%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 10%
Sugars g
Protein 81g
Vitamin A 249% Vitamin C 122%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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