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Chicken Stir Fry Recipe
|Skinless boneless chicken||1 Pound, cut into strips|
|Unsalted butter||2 Tablespoon|
|Onion||1 , sliced thinly or cut in 1/8ths, lengthwise|
|Carrots||3 , sliced thinly on bias|
|Green pepper||1 , cut into strips|
|Mushrooms/Bean sprouts||2 Cup (32 tbs)|
|Soy sauce||2 Tablespoon|
|Chopped fresh ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
Calories 275 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.3%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 95.5 mg
Sodium 699 mg29.1%
Total Carbohydrates 19 g6.3%
Dietary Fiber 3.1 g12.5%
Sugars 5.7 g
Protein 28 g55.4%
Vitamin A 160.6% Vitamin C 65.1%
Calcium 4.5% Iron 9.9%
*Based on a 2000 Calorie diet
Cover and cook on HIGH 1-2 minutes or until juices run clear..
Add onions, carrots and green pepper and cook 5 minutes on HIGH.
Meanwhile, shake sauce ingredients together in a jar with a tight fitting lid.
Add to casserole and continue to cook on HIGH 4-5 minutes, stirring every minute, until sauce thickens and clears.
Add mushrooms or bean sprouts during last minute of cooking so they will just heat through rather than cook.