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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (309g) Recipe makes 4 servings |
||
| Calories 283 | ||
| Calories from Fat 108 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.0g | 18% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 68mg | 22% | |
| Sodium 723mg | 30% | |
| Potassium 620mg | 17% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 2.8g | ||
| Protein 30.0g | 59% | |
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Chicken Stir-Fry
By: ratherbeswimmin'
Jun 30, 2002
Family favorite. I usually serve this over rice.
SERVES 4
Ingredients
- 4 boneless skinless chicken breast halves
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 3 tablespoons cooking oil, divided
- 2 cups broccoli florets
- 1 cup sliced celery
- 1 cup thinly sliced carrot
- 1 small onion, cut into wedges
- 1 cup water
- 1 teaspoon chicken bouillon granule
Directions
1
Cut chicken into 1/2 inch strips; place in a resealable plastic bag.2
Add cornstarch and toss to coat.3
Combine soy sauce, ginger, and garlic powder; add to bag and shake well.4
Refrigerate for 30 minutes.5
In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.6
Remove and keep warm.7
Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.8
Add water and bouillon.9
Return chicken to pan.10
Cook and stir until thickened and bubbly.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian
- Preparation > Time to Make > < 4 hours
- Preparation > Technique > Stir-fry
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Lighthouse Rita
On May 30, 2009
I was disappointed in this recipe. Maybe my expectations were too high. With so many high ratings I really thought it would be good. It was a little bland for us. If I make it again I think I will add fresh garlic. The only thing I did different was leave out the celery. Thanks for sharing.
From: Barb Gertz
On Mar 2, 2006
We loved this simple to make, tasty stir-fry.I liked the idea of adding the cornstarch, soy sauce, ginger & garlic to the chicken & marinating. I added some snow peas & asparagus to the broccoli & carrots. Left out the celery, next time I think I will add some fresh ginger in with the veggies. Also I used less cooking oil & added a teaspoon of sesame oil, with great results. Thanks very much for this recipe.
From: jan in Waterloo, ON
On Oct 14, 2003
Fast, Easy and Delicious. I cut up the vegies in advance and that really helped in the preparation! I substituted 1 medium clove of Crushed Garlic for the garlic powder, and 1 tablespoon of Freshly Grated Ginger for the ground ginger. I was pleased to see the substitution equivilents when you "click on" the ingredient, otherwise I would have had to have guessed!
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