Crispy Chicken Stir-Fry
Quick, easy and delicious. Next time skip the take-out Chinese food, use this recipe to make your own mouth-watering dish.
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken breasts
(boneless, skinless), cut in strips |
|
| 45 | ml |
soy sauce, sodium reduced
|
|
| 15 | ml |
soy oil
|
* |
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
onions
sliced |
|
| 237 | ml |
green bell peppers
or yellow bell pepper |
|
| 237 | ml |
sweet red bell peppers
bell |
|
| 237 | ml |
mushrooms
fresh, optional |
*
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
chicken broth, low salt
|
|
| 3E+1 | ml |
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.
