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| Home -> [Asian, Chicken, Chinese, Entrees, Ethnic, Low-calorie, Poultry, Stir-fry, Vegetables] -> [Chicken & vegetable stir fry Recipe] |
Chicken & vegetable stir fry
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Low-calorie, Poultry, Stir-fry, Vegetables |
Rating: |
0 |
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Ingredients:
| 1/3
| cup | CHICKEN BROTH | | 2
| tbsp | SHERRY | | 1
| tbsp | LOW SODIUM SOY SAUCE | | 1
| tbsp | CORNSTARCH | | 1/8
| tsp | BLACK PEPPER | | 2
| x | WHOLE CHICKEN BREASTS | | 1
| tbsp | PEANUT OIL | | 6
| oz | FROZEN SNOW PEAS (DRAINED) | | 1/4
| lbs | MUSHROOMS SLICED | | 2
| tbsp | CHOPPED GREEN PEPPER | | 2
| tbsp | GREEN ONIONS | | 2
| x | GARLIC CLOVES MINCED | | 1/4
| tsp | CHOPPED GINGER |
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Procedures:
| 1 | In a shallow dish, combine chicken broth,sherry,soy sauce, cornstarch and pepper. | | 2 | Split, skin, and debone the chicken breasts. | | 3 | Cut into ? pieces. | | 4 | Add to mix in pan. | | 5 | Toss well. | | 6 | Refrigerate for about one hour. | | 7 | In a large skillet, over high heat, heat oil, add snow peas, mushrooms onions,peppers,garlic and ginger and cook for about five minutes or until crisp. | | 8 | Remove from skillet and set aside. | | 9 | Add chicken and marinade to skillet and cook for 10 minutes or until chicken is tender and sauce has thickened. | | 10 | In needed add ?cup water to the skillet. | | 11 | Return vegatables to skillet. | | 12 | Cook, stirring frequently about 2 minutes values per serving: calories: 215 protein: 30 gram |
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