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Chicken Stir Fry
A delicious and healthy chicken Vegetable Stir Fry
Course
dinner
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Calories
255
kcal
Author
John Kanell
Ingredients
INGREDIENTS:
2
lbs
boneless
skinless chicken breasts cut into strips
1
red bell pepper
chopped
1
tbs
vegetable oil
1
tbs
sesame oil
1
bunch broccoli
cut into florets
1
zucchini cut in half lengthwise and sliced
1 1/2
cup
snow peas
with the strings removed
2
carrots
peeled and thinly sliced
1
cups
onion
diced
3
cups
Chinese Napa cabbage
thinly slices
8
oz
sliced water chestnuts
drained
1
cup
chicken broth
1/4
cup
hoisin sauce
1
tablespoon
soy sauce
1
teaspoon
powdered ginger
1
teaspoon
rice vinegar
1
tablespoons
cornstarch
2
green onions
sliced diagonally for garnish
Instructions
INSTRUCTIONS:
Heat a large wok or skillet over medium-high heat.
Add oil. Swirl to coat.
Add chicken; cook 2 minutes on each side or until done.
Add vegetables. Cook 2-5 minutes or until crisp-tender, stirring occasionally.
Combine soy sauce, hoisin sauce, ginger rice vinegar and ginger in a small bowl; stir with a whisk.
Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat.
Serve with rice.
Sprinkle with onions.
Video
Nutrition
Serving:
1
cup
|
Calories:
255
kcal
|
Carbohydrates:
12
g
|
Protein:
23
g
|
Fat:
13
g
|
Saturated Fat:
1.5
g
|
Cholesterol:
53
mg
|
Sodium:
644
mg
|
Potassium:
569
mg
|
Fiber:
3.2
g
|
Sugar:
3.8
g
|
Vitamin A:
700
IU
|
Vitamin C:
131.2
mg
|
Calcium:
80
mg
|
Iron:
1.8
mg