Chicken And Vegetable Stir Fry Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Oil3 Tablespoon
 Boneless chicken breasts1 Pound, cut into thin strips
 Broccoli florets1⁄2 Cup (8 tbs)
 Snow peas2 Ounce
 Carrot1 Medium, thinly sliced
 Pepper1⁄2 Medium, cut into thin strips (Green Or Red)
 Onion soup mix envelope1
 Cornstarch1 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Water1 1⁄2 Cup (24 tbs)
 Soy sauce2 Teaspoon
 Vinegar1 Teaspoon (White Or Rice)
 Hot cooked rice1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 343 Calories from Fat 115

% Daily Value*

Total Fat 13 g20%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 65.8 mg

Sodium 1020.5 mg42.5%

Total Carbohydrates 26 g8.6%

Dietary Fiber 1.7 g6.9%

Sugars 1.8 g

Protein 30 g59%

Vitamin A 67.7% Vitamin C 52.6%

Calcium 5.1% Iron 12.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a bowl, blend onion soup mix with cornstarch.

MAKING
2) In a skillet, heat oil.
3) In hot oil, add chicken with vegetables on the top.
4) Cook on medium-high heat for 10 minutes while stirring continuously until veggies are crispy-cooked and chicken is golden brown. 5) Add the blended soup mix along with ginger water, soy sauce and vinegar.
6) Boil the sauce and cook on low heat without covering until sauce becomes thick.

SERVING
7) Serve the chicken n vegetable over hot rice.
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