Chicken Stir Fry
Nothing is quicker and easier than a Chinese stir-fry, agreed?! This dish took me less than half an hour to make, and it tasted wonderfully delicious. Served it over a bed of rice, and our dinner was served with tons of goodness and yumminess.
Yield
4 servingsPrep
15 minCook
10 minReady
28 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 2 | large |
carrots
sliced in thin wheels |
|
| 2 | each |
green bell peppers
diced |
|
| 1 | each |
sweet red bell peppers
diced, optional |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | cups |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, tamari
ow sodium |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
hot |
|
| Optional items | |||
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
ginger
fresh, finely chopped |
|
| 2 | each |
celery stalks
sliced |
|
| 1 | each |
onions
iced |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| ½ | cup |
mushrooms
thinly sliced |
|
| 1 | small |
broccoli florets
divided in small florets* |
*
|
| ½ | small |
cauliflower florets
divided in small florets |
*
|
| ½ | pound |
green beans
* |
|
| ½ | pound |
asparagus
tips* |
|
| 2 | cups |
snow pea pods
strings removed |
|
| 1 | cup |
bok choy
sliced |
*
|
| 1 | cup |
mung bean sprouts
add at last minute with toppings |
|
| Optional toppings | |||
| ¼ | cup |
walnuts
cashew nuts or peanuts |
|
| ¼ | cup |
coconut
unsweetened, flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 2 | large |
carrots
sliced in thin wheels |
|
| 2 | each |
green bell peppers
diced |
|
| 1 | each |
sweet red bell peppers
diced, optional |
|
| 3E+1 | ml |
vegetable oil
|
|
| 355 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, tamari
ow sodium |
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
hot |
|
| Optional items | |||
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
ginger
fresh, finely chopped |
|
| 2 | each |
celery stalks
sliced |
|
| 1 | each |
onions
iced |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 118 | ml |
mushrooms
thinly sliced |
|
| 1 | small |
broccoli florets
divided in small florets* |
*
|
| 0.5 | small |
cauliflower florets
divided in small florets |
*
|
| 226.8 | g |
green beans
* |
|
| 226.8 | g |
asparagus
tips* |
|
| 473 | ml |
snow pea pods
strings removed |
|
| 237 | ml |
bok choy
sliced |
*
|
| 237 | ml |
mung bean sprouts
add at last minute with toppings |
|
| Optional toppings | |||
| 59 | ml |
walnuts
cashew nuts or peanuts |
|
| 59 | ml |
coconut
unsweetened, flaked |
*
|
Directions
Use optional vegetables when they are in season. *Immerse these vegetables 1 to 2 minutes in boiling water before adding to stir fry.
Cut semifrozen chicken into bite size pieces, set aside.
Add oil to pan and stir fry chicken over medium high heat until browned on all sides (about 3 minutes).
Add carrots, peppers and any optional vegetables and sprinkle with soya sauce.
Stir fry vegetables until softened (approx 3 to 5 minutes).
Mix cornstarch with hot water and add to hot chicken stock.
Pour in wok.
Cover and steam stir fried vegetables and chicken for about 2 to 3 minutes.
Lift cover and cook, stirring until sauce thickens, about 2 minutes more.
Top with any desired toppings (nuts or coconut).
Serve over hot cooked rice.
