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Chicken Vegetable Stir Fry Recipe
|Snow peas||1⁄2 Pound|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil/Sesame oil||1⁄4 Cup (4 tbs)|
|Sesame seeds||2 Teaspoon|
|Chicken breast halves||6|
|Broccoli flowerets||2 Cup (32 tbs)|
|Snow pea||1⁄2 Pound|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Cooked brown rice||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Calories 368 Calories from Fat 111
% Daily Value*
Total Fat 13 g19.3%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 1328.8 mg55.4%
Total Carbohydrates 18 g5.8%
Dietary Fiber 3.2 g12.8%
Sugars 4.5 g
Protein 45 g89.7%
Vitamin A 32.3% Vitamin C 119.2%
Calcium 9.4% Iron 21.3%
*Based on a 2000 Calorie diet
Cut chicken breasts into2-inch strips, and add to marinade, mixing well.
Cover and refrigerate for at least 30 minutes.
Preheat wok to medium high (325Â°).
Add chicken mixture, and stir-fry 2 to 3 minutes.
Remove chicken from wok, and set aside.
Add broccoli and onion; stir-fry 2 minutes.
Add snow peas, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender.
Add chicken to wok.
Combine cornstarch and water; add to wok.
Cook, stirring constantly, until thickened.
Serve over brown rice.