Stir-Fry Chicken with Vegetables (Cooking Light Stir-Fry Cookbook) Recipe

Looking for an easy Stir-Fry Chicken with Vegetables (Cooking Light Stir-Fry Cookbook) recipe? Learn how to make Stir-Fry Chicken with Vegetables (Cooking Light Stir-Fry Cookbook) using healthy ingredients.


Submitted by vitharien

Makes 4 servings



This recipe is from the Cooking Light Stir-Fry Cookbook, p91. "If Oriental broth is unavailable, canned chicken broth is a fine substitute." The desired quantities of Oriental broth are 1/4 cup and 1/3 cup undiluted, respectively.

Recipe Ingredients for Stir-Fry Chicken with Vegetables (Cooking Light Stir-Fry Cookbook)

1 serving Campbell's Chicken Broth (30% Less Sodium)
0.06 cup Cornstarch
1 serving Soy Sauce
16 oz (raw) Chicken
1 serving Campbell's Chicken Broth (30% Less Sodium)
4 serving(15 g) Soy Sauce
7 7/10 grams Cornstarch
1 serving Cooking Wine
1 serving Rice Vinegar
1 taespoon Garlic Chili Pepper Sauce
2 tsp Sugars, Granulated
1 1tsp Oil, Sesame
1 serving Cooking Spray All Varieties
3 tsp Unico Sunflower Oil
2 carrot (7-1/2") Carrots
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, Sweet, Green
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, Sweet, Red
1 large Onions
4 medium (4-1/8" long) Onions, Spring Or Scallions
3 tsp Ginger Root

Recipe Directions for Stir-Fry Chicken with Vegetables (Cooking Light Stir-Fry Cookbook)

  1. Combine the first 3 ingredients; add chicken (cut into 1/2-inch-wide-strips), stirring to coat. Cover and marinate in refrigerator 30 minutes.

  2. Combine 1/3 cup broth and next 7 ingredients; set aside.

  3. Remove chicken from marinade, discarding marinade.

  4. Coat a wok or large nonstick skillet with cooking spray; add 1 teaspoon vegetable oil, and heat at medium-high (375F) until hot. Add chicken, and stir-fry 5 minutes or until tender. Remove chicken from wok, and set aside.

  5. Heat remaining 2 teaspoons vegetable oil in wok; add carrot (scraped and thinly sliced), and stir-fry 2 to 3 minutes. Add green and red peppers (sliced), onion (cut into thin strips), green onions (chopped), and gingerroot (peeled and minced). Stir-fry 3 minutes.

  6. Stir in broth mixture; bring to a boil. Boil 1 minute or until thickened. Stir in chicken; garnish with extra green onions, if desired. Yield: 4 servings.

  7. Note: One pound fresh turkey breast may be substituted for chicken, if desired.

Categories

Vegetables, Main Dish, Asian, Marinade, Stir Fry

Nutrition Facts
Serving Size 461.7g
Amount Per Serving
Calories
280
Calories from Fat
69
% Daily Value*
Total Fat
7.7g
12%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
73mg
24%
Sodium
1098mg
46%
Potassium
825mg
24%
Total Carbohydrates
20.4g
7%
Dietary Fiber
3.6g
14%
Sugars
9.6g
Protein
28.0g
Vitamin A 135% Vitamin C 158%
Calcium 3% Iron 6%
* 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
A-
  Good points
  • Low in saturated fat
  • Very high in niacin
  • Very high in selenium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement