Chicken Vegetable Stir Fry Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Vegetable oil | 1 Tablespoon, divided | |
| Chicken breasts - 10 ounces, skinned and boned, cut into 2 x 3/4-inch strips | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| Broccoli | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm) | |
| Ginger root | 1/2 Teaspoon, minced | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Green onions pieces | 1 , sliced | |
| Chinese Cabbage | 1/2 Cup (16 tbs), chopped | |
| Bean sprouts | 1/2 Cup (16 tbs) | |
| Water chestnuts | 3 Ounce, drained | |
| Ready-to-serve chicken broth - 1/2 cup canned | ||
| Cornstarch | 1 Tablespoon | |
| Reduced-sodium soy sauce - 2 tablespoons | ||
Directions
MAKING
1) In a wok or 10 inch skillet, stir-fry the chicken in 1/2 teaspoons oil over a high heat for 2 to 3 minutes until lightly browned on all sides, keep aside.
2) In the same skillet, stir-fry the celery, carrot, broccoli, garlic and ginger in 1/2 teaspoons oil for 2 to 3 minutes until the vegetables are just tender.
3) Stir in the mushrooms and scallions, stir-fry for another 1 to 2 minutes.
4) Stir in the cabbage, bean sprouts and water chestnuts and stir-fry for another 1 to 2 minutes.
5) In a bowl, stir the broth and cornstarch until the cornstarch is dissolved.
6) Stir into the vegetable mixture alongwith the soy sauce and cook for 2 to 3 minutes, stirring constantly, until the sauce is thickened,.
7) Return the chicken into the skillet and cook for another 1 minute until the chicken is thoroughly heated.
SERVING
8) Serve immediately on individual serving plates.
1) In a wok or 10 inch skillet, stir-fry the chicken in 1/2 teaspoons oil over a high heat for 2 to 3 minutes until lightly browned on all sides, keep aside.
2) In the same skillet, stir-fry the celery, carrot, broccoli, garlic and ginger in 1/2 teaspoons oil for 2 to 3 minutes until the vegetables are just tender.
3) Stir in the mushrooms and scallions, stir-fry for another 1 to 2 minutes.
4) Stir in the cabbage, bean sprouts and water chestnuts and stir-fry for another 1 to 2 minutes.
5) In a bowl, stir the broth and cornstarch until the cornstarch is dissolved.
6) Stir into the vegetable mixture alongwith the soy sauce and cook for 2 to 3 minutes, stirring constantly, until the sauce is thickened,.
7) Return the chicken into the skillet and cook for another 1 minute until the chicken is thoroughly heated.
SERVING
8) Serve immediately on individual serving plates.
Chef
