Chinese Chicken Vegetable Stir Fry Recipe


Health IndexHealthyCuisine
Main Ingredient


 Boneless chicken breasts1 Pound, skinned, all visible fat removed and cut into 1-inch cubes
 Low-sodium soy sauce1 1⁄2 Tablespoon
 Grated fresh ginger/1 teaspoon ground ginger1 Tablespoon
 Vegetable oil2 Tablespoon (Acceptable)
 Bell peppers2 Medium, cut into 1-inch strips (Green, Red Or Yellow)
 Fresh mushrooms4 Ounce, thinly sliced
 Green onion with tops4 , cut into 1-inch strips
 Pineapple chunks3⁄4 Cup (12 tbs) (Fresh Or Canned In Juice)
 Cornstarch1 1⁄2 Tablespoon
 Homemade chicken stock2⁄3 Cup (10.67 tbs)
 Pineapple juice/Reserved juice from canned pineapple1⁄4 Cup (4 tbs)
 Sesame seeds1 Tablespoon, toasted (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1274 Calories from Fat 405

% Daily Value*

Total Fat 46 g71%

Saturated Fat 7.2 g36.1%

Trans Fat 0.1 g

Cholesterol 267.9 mg89.3%

Sodium 1006.4 mg41.9%

Total Carbohydrates 96 g31.9%

Dietary Fiber 10.3 g41.2%

Sugars 54.1 g

Protein 119 g237.9%

Vitamin A 62.7% Vitamin C 534%

Calcium 27.5% Iron 48.2%

*Based on a 2000 Calorie diet


Marinate chicken in soy sauce and ginger 30 to 45 minutes, stirring occasionally.
In nonstick wok or skillet, heat oil over high heat.
Add marinated chicken and stir-fry for 2 minutes.
Using a slotted spoon, remove chicken, leaving juices in the pan.
Add peppers, mushrooms and onions and stir-fry for 1 minute.
Add pineapple and chicken and stir-fry another 2 to 3 minutes.
Vegetables should be tender-crisp.
Blend cornstarch with stock and pineapple juice.
Stir into the chicken mixture and cook about 1 minute, or until thickened.
Remove from heat and garnish with sesame seeds.