Chicken and Veggie Stir Fry

1
Doreen Fish

By
@dfish

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
6

Ingredients

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

How to Make Chicken and Veggie Stir Fry

Step-by-Step

  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!!

Printable Recipe Card

About Chicken and Veggie Stir Fry

Course/Dish: Chicken
Regional Style: Asian



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