Peppered Stir Fry Chicken And Vegetables Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Chicken breasts | 1 Pound, boned, skinned, cut into 1.5 inch cubes | |
| Broccoli flowerets | 1 1⁄3 Cup (21.33 tbs) | |
| Carrot strips | 1 Cup (16 tbs) | |
| Celery sticks | 1⁄2 Cup (8 tbs) | |
| Green pepper | 1⁄3 Cup (5.33 tbs) | |
| Sliced mushrooms | 1⁄3 Cup (5.33 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Unsweetened pineapple juice | 2 Cup (32 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Cornstarch | 15 Gram | |
| Dry mustard | 2 Teaspoon | |
| Ground ginger | 2 Teaspoon | |
| Dried tarragon | 2 Teaspoon | |
| Pepper white | 1⁄8 Teaspoon | |
| Hot cooked rice | 3 Cup (48 tbs) (For Serving) |
Nutrition Facts
Serving size
Calories 447 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 80.8 mg3.4%
Total Carbohydrates 57 g18.9%
Dietary Fiber 2.4 g9.4%
Sugars 11.8 g
Protein 33 g65.3%
Vitamin A 106.6% Vitamin C 133%
Calcium 7.4% Iron 20.4%
*Based on a 2000 Calorie diet
Directions
Add chicken, stir-fry 6 to 8 minutes.
Remove chicken from wok, reserve pan drippings.
Add broccoli, carrot sticks, celery sticks, green pepper strips, mushrooms, and water to wok, stir-fry 6 minutes or until vegetables are crisp-tender.
Remove vegetables from wok.
Combine pineapple juice, parsley, cornstarch, mustard, ginger, tarragon, and pepper in a small bowl.
Add to wok, cook until thickened, stirring occasionally.
Add chicken and vegetables to the sauce in wok.
Reduce heat to low (225°), and simmer 2 to 3 minutes.
Serve over hot rice.
Chef
