Chicken and Veggie Stir Fry

Doreen Fish

By
@dfish

This is the only stir fry recipe I use. It was one that I adapted from the Hearty association cookbook. I changed it somewhat to my own taste. So good and it can be made as a beef stir fry just by changing the chicken to beef and the chicken broth to beef broth.
Only 166 calories per serving!!!
Pic borrowed from web....Tigers and strawberries


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Serves:

6

Ingredients

1 lb
chicken breasts, boneless and skinless
1 Tbsp
grated fresh ginger
1 Tbsp
hot-pepper oil....i make my own by putting hot chili pepper flakes in a jar and cover with olive oil
6
garlic cloves, minced
1 tsp
toasted sesame oil
2 Tbsp
brown sugar
2 Tbsp
chicken broth, low salt
2 Tbsp
cooking wine...white
1 Tbsp
rice vinegar
1 tsp
rice flour
1 ml
red pepper cut in strips
1/2
broccoli, bunch
1 large
onion sliced
3
carrots cut into sticks
1 large
zucchini

Directions Step-By-Step

1
Cut chicken in strips.Put in a large bowl. Mix together and stir into chicken ginger hot pepper oil, garlic and sesame oil.stir well. cover and refrigerate for at least 15 mins....longer is better.
In a samall bowl stir together brown sugar, broth, wine, vinegar and rice flour.Stir to dissolve sugar and flour. Set aside.
Heat a large wok or large fry pan over high heat and cook the chicken with the marinade for 3 - 4 mins. until chicken is slightly browned, stirring constantly.
Stir in all the cut up veggies and reduce heat to medium. Cook covered for 5 mins stirring occasioanlly till veggies are cooked the way ypu like.
Stir in chicken broth mixture and cook till thickened...3 - 4 mins.
I serve this over steamed rice....delicious!!

About this Recipe

Course/Dish: Chicken
Regional Style: Asian