chicken and veggie stir fry
(1 rating)
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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(1 rating)
yield
6 serving(s)
Ingredients For chicken and veggie stir fry
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1 lbchicken breasts, boneless and skinless
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1 Tbspgrated fresh ginger
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1 Tbsphot-pepper oil....i make my own by putting hot chili pepper flakes in a jar and cover with olive oil
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6garlic cloves, minced
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1 tsptoasted sesame oil
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2 Tbspbrown sugar
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2 Tbspchicken broth, low salt
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2 Tbspcooking wine...white
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1 Tbsprice vinegar
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1 tsprice flour
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1 mlred pepper cut in strips
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1/2broccoli, bunch
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1 lgonion sliced
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3carrots cut into sticks
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1 lgzucchini
How To Make chicken and veggie stir fry
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1Cut 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!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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