chicken and veggie stir fry
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
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1 pound chicken breasts, boneless and skinless
- 1 tablespoon grated fresh ginger
- 1 tablespoon 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 teaspoon toasted sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons chicken broth, low salt
- 2 tablespoons cooking wine...white
- 1 tablespoon rice vinegar
- 1 teaspoon rice flour
- 1 milliliter red pepper cut in strips
- 1/2 - broccoli, bunch
- 1 large onion sliced
- 3 - carrots cut into sticks
- 1 large zucchini
How To Make chicken and veggie stir fry
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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