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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry, Stir-fry, Vegetables] -> [Live-well: stir-fry chicken and vegetables Recipe] |
Live-well: stir-fry chicken and vegetables
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry, Stir-fry, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| | Chicken breasts, boneless | | | -skinless | | 2
| tbsp | Vegetable oil | | 1
| cup | Broccoli florets | | 1/2
| cup | Celery, sliced | | 1/2
| cup | Sweet red or green pepper | | 1
| | Onion, chopped | | 1
| | Garlic clove, minced | | 1
| tsp | Gingerroot, minced [optl] | | 1/2
| cup | Chicken stock | | 2
| tbsp | Soy sauce | | 2
| tsp | Cornstarch | | 1
| pinch | Salt | | 1
| pinch | Pepper |
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Procedures:
| 1 | Cut chicken into bite-size strips. | | 2 | In wok or large skillet, heat half of the oil over medium-high heat; stir-fry chicken strips for about 3 minutes or until no longer pink. | | 3 | Transfer to bowl; set aside. | | 4 | add remaining oil to wok; stir-fry broccoli, celery, sweet pepper, onion, garlic, and ginger for 1 minute. | | 5 | Pour in chicken stock; cover and steam for about 2 minutes or until vegetables are tender-crisp. | | 6 | Return chicken to wok along with any accumulated juices. | | 7 | Whisk soy sauce with cornstarch; stir into wok. | | 8 | Cook, stirring, for about 1 minute or until sauce is thickened slightly. | | 9 | Stir in salt and pepper. | | 10 | Per serving: about 315 calories, 30 g protein, 16 g fat, 13 g carbohydrate | | 11 | tip: instead of chicken in this stir-fry, you can use extra-firm tofu, boneless turkey, lean pork or beef cut across the grain. | | 12 | Vary the vegetables, too, by adding snow peas, thinly sliced carrots or sliced or whole small mushrooms. | | 13 | If adding bean sprouts, mix them in just before serving. |
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