chichen and veggie stir fry

Name: Chichen and Veggie Stir Fry
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) bonesless, chicken breasts, sliceed into 1inch strips; 2 teaspoon(s) vegetables / soy oil; 1 cup(s) carrots, peeled and slice thin; 2 clove(s) garlic, minced; 2 cup(s) frozen shelled edamame, thawed; 2 tablespoon(s) soy sauce; 1/2 teaspoon(s) ground black pepper

(1 RATING)

26 Pinches

Cora Warner

Paxico, KS

Updated on Apr 6, 2013

I pinch this recipes from Soybean of America Page of Facebook. I just had to had this recipes.

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prep time 15 Min

cook time 50 Min

method Pan Fry

yield 4 servings

Ingredients

1 pound bonesless, chicken breasts, sliceed into 1inch strips
2 teaspoons vegetables / soy oil
1 cup carrots, peeled and slice thin
2 cloves garlic, minced
2 cups frozen shelled edamame, thawed
2 tablespoons soy sauce
1/2 teaspoon ground black pepper

How To Make chichen and veggie stir fry

Step 1

In a large pan, heat oil over medium -high heat and add chicken.

Step 2

Stir chicken in pan and cook until lighted browned.
Step 3

Add carrots and cook for 2 minutes.
Step 4

Add garlic, Edamame, soy sauce and pepper.
Step 5

Continues cooking for about 5 minutes or until chicken reaches an internal temperature of 165 F
Step 6

Serve with brown rice and a strawberry smoothie. Enjoy.
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