Chicken and Veggie Stir Fry
1 photo of Chicken And Veggie Stir Fry Recipe
By
Doreen Fish
@dfish
1
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
Only 166 calories per serving!!!
Pic borrowed from web....Tigers and strawberries
Ingredients
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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 largeonion sliced
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3carrots cut into sticks
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1 largezucchini
How to Make Chicken and Veggie Stir Fry
- 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!!
