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Four-Vegetable Chicken Stir-Fry
- Makes: 4 servings
- Start to Finish 30 mins
Ingredients
-
2
tablespoons
cooking oil
-
1
pound
skinless, boneless chicken, cubed
-
3
cups
coarsely chopped broccoli
-
3/4
cup
coarsely chopped celery
-
1/2
cup
coarsely chopped carrots
-
3/4
cup
snow peas
-
1/4
cup
soy sauce
-
1
teaspoon
Chinese chili oil (optional)
-
Hot cooked rice
-
2
tablespoons
water
Directions
- Add cooking oil to a wok or skillet; preheat over medium-high heat. Add half of the chicken; stir-fry 3 to 4 minutes or until no longer pink. Remove from wok. Repeat with remaining chicken. Set aside.
- Add broccoli, celery, and carrots to wok; stir-fry for 3 minutes. Add snow peas; stir-fry for 1 to 2 minutes or until crisp-tender.
- Add soy sauce, water, and chili oil, if you like; return chicken to wok. Stir-fry 1 minute or until heated through. Serve with hot cooked rice. Makes 4 servings.
Nutrition Facts
(Four-Vegetable Chicken Stir-Fry)
Servings Per Recipe 4, calcium (mg) 91, iron (mg) 3, sat. fat (g) 2, Fat, total (g) 11, chol. (mg) 79, vit. A (RE) 1113, vit. C (mg) 73, pro. (g) 30, sodium (mg) 1096, carb. (g) 30, fiber (g) 4, cal. (kcal) 338