Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Chicken Stir-Fry Recipe

Looking for an easy Chicken Stir-Fry recipe? Learn how to make Chicken Stir-Fry using healthy ingredients.


Submitted by mspw

Makes 4 4/5 servings



16 oz = 1 serving. breast meat (slightly less fat) or leftovers work ok for this, but in my opinion, the boneless thighs are the best way to go. another alternative is to use more celery, maybe add another green or just compensate with more cabbage to make up the 12 oz of frozen vegs. a personal fave is broccoli! just don't overcook it. other ideas are cauliflower, asparagus, red bell peppers, zucchini, yellow squash, green beans,...

Recipe Ingredients for Chicken Stir-Fry

24 oz chicken thighs
2 tbsp corn starch (approx)
2 tbsp corn starch (approx)
1 clove garlic (or 2, if you like)
1/4 cup onion (i use shallot)
2 stalks celery(chopped)
4 cups cabbage (chopped)
12 oz mixed vegetables (bag of frozen)
2 tbsp olive oil
2 tbsp soy sauce
3 cups chicken broth
1 1/2 tsp salt
1/2 tsp black pepper

Recipe Directions for Chicken Stir-Fry

  1. cut the chicken into bite-size pieces & place in a storage container large enough to shake it around in, with a lid. add salt & pepper, 1 tsp of the soy sauce, mix together with a fork to evenly distribute. this can marinate for a few hours if you like in the fridge or cook now. add corn starch, cover and shake. you might have to open it a few times and rearrange things w/a fork to get an even coating. set aside.

  2. heat a saute pan or a soup pot over med-high heat (i use a big one) large enough to hold all the ingredients at once. bear in mind the cabbage will cook down, but you'll need a lot of stirring space as well as a lid. add your olive oil, heat, add the meat & brown. stir it a few times to brown it as evenly as possible.

  3. remove meat from pan, and remove place it in a bowl lined with paper towels to wick the excess oil. remove the pan from the heat. you may need about a tsp of oil for the bottom of the pan, add the celery & onion, sweat over med-low heat, stirring occasionally for 2 mins, until translucent. add garlic & sweat another minute. add the cabbage & turn up the heat to med-high. cook the cabbage until about halfway done, about 5 mins, covering in-between stirs to steam. then add the frozen vegs & chicken + about 1 cup of the broth to steam. stir & cover, cooking for about 5 mins, stirring occasionally. meanwhile... (things get busy now)

  4. combine 1 cup of your broth, soy sauce, and the other 2 tbsp corn starch. whisk until completely blended. when your veggies are cooked and the chicken is cooked through, add this mixture, stirring constantly. it will thicken up fast! when it does, slowly add more chicken broth, by .5 cup, until you get the sauce to a consistency like a chinese stir-fry. then yer done!

  5. I DO NOT SERVE THIS WITH RICE. THAT WOULD ADD WAY TOO MANY CARBS & CALS. 16 OZ OF THIS IS PLENTY FOR ME. some chopped green onions are a nice touch on top.

Categories

Main Dish

Nutrition Facts
Serving Size 457.4g
Amount Per Serving
Calories
421
Calories from Fat
155
% Daily Value*
Total Fat
17.2g
26%
Saturated Fat
3.9g
20%
Trans Fat
0.0g
Cholesterol
126mg
42%
Sodium
1877mg
78%
Potassium
718mg
21%
Total Carbohydrates
18.1g
6%
Dietary Fiber
4.4g
18%
Sugars
2.8g
Protein
46.3g
Vitamin A 3% Vitamin C 41%
Calcium 7% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement