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chicken and veggie stir fry

(1 rating)
dfish avatar
Recipe by
Doreen Fish
@dfish
Oshawa, ON

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

►
(1 rating)
yield 6 serving(s)

Ingredients For chicken and veggie stir fry

  • 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 lg
    onion sliced
  • 3
    carrots cut into sticks
  • 1 lg
    zucchini

How To Make chicken and veggie stir fry

  • 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!!
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