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Stir Fry Ginger Chicken

 
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Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 tablespoons peanut oil
or other vegetable oi
4 each chicken breast halves, boneless, skinless
cut into bite-size pieces
2 cups green beans
or broccoli spears
1 ½ cups snow pea pods
1 small carrots
peeled and cut into match sticks, or 1/2 small red bell pepper strips
½ cup water chestnuts
sliced, or baby corns
*
½ cup chicken broth
mixed with 1/2 tablespoon cornstarch, up to 1 cup if you like more sauce
teaspoon ginger
peeled and freshly chopped
*
1 teaspoon garlic
freshly minced
3 tablespoons soy sauce, tamari
or to taste
1 teaspoon Chinese rice vinegar
or any vinegar, to taste
*
½ teaspoon sesame oil

Directions

Heat oil in nonstick skillet or wok over medium high heat until hot.

Cook chicken pieces until browned, about 3 minutes.

Add in vegetables and cook until tender-crisp, about 2 to 3 minutes.

Add ginger and garlic, and cook until chicken is no longer pink, another 2 minutes or so.

Add chicken broth-corn starch mixture, soy sauce, vinegar and sesame oil to taste.

Cook until sauce bubbles and thickens, about 1 minute.

Serve warm with rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 26736% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 797mg 33%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 61g
Vitamin A 58% Vitamin C 55%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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