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Peppered Stir Fry Chicken And Vegetables Recipe
|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|
|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)|
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
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 (225Â°), and simmer 2 to 3 minutes.
Serve over hot rice.