Stir Fry Chicken And Vegetables Recipe
Ingredients
| Egg white | 1 | |
| Chablis/Other dry white wine | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Boneless chicken breasts | 1 Pound, skinned and cut into bite-size pieces | |
| Vegetable oil | 1⁄4 Cup (4 tbs) | |
| Reduced sodium soy sauce | 1⁄4 Cup (4 tbs) | |
| Thinly sliced carrots | 1 Cup (16 tbs) | |
| Sliced green onions | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm), crushed | |
| Green pepper | 1 Small, thinly sliced | |
| Thinly sliced zucchini | 1 Cup (16 tbs) | |
| Thinly sliced mushrooms | 1 Cup (16 tbs) | |
| Slivered almonds | 1⁄3 Cup (5.33 tbs), toasted | |
| Cooked brown rice | 2 1⁄2 Cup (40 tbs) (Hot Cooked Without Salt Or Fat) |
Nutrition Facts
Serving size
Calories 421 Calories from Fat 145
% Daily Value*
Total Fat 17 g25.6%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 52.6 mg17.5%
Sodium 803.1 mg33.5%
Total Carbohydrates 36 g11.8%
Dietary Fiber 5 g20.2%
Sugars 3.6 g
Protein 32 g63.4%
Vitamin A 118.5% Vitamin C 45.1%
Calcium 7.3% Iron 12.9%
*Based on a 2000 Calorie diet
Directions
Add chicken pieces, tossing gently to coat, let stand 1 hour.
Heat oil in a large skillet.
Remove chicken from marinade, saute chicken in oil until lightly browned.
Add soy sauce and carrots, stirring well.
Cook an additional 2 minutes.
Add green onions, garlic, and green pepper, stir-fry an additional 2 to 3 minutes.
Add zucchini, mushrooms, and almonds, cook 2 to 3 minutes.
Serve over hot rice.
Chef
