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Add a photoServings: 6
Ingredients
- 2 c. Cooked chicken
- 2 x -(up to)
- 3 c. Vegetables
- 2 x -(up to)
- 3 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
Directions
- 1. Bone cooked chicken. Slice or possibly dice chicken and vegetables.
- 2. Heat oil. Add in salt, then vegetables, and stir-fry to coat with oil
- (about 2 min).
- 3. Stir in stock and heat quickly. Cook, covered, over medium heat, till vegetables are just about done. Then stir in cooked chicken only to heat through.
- 4. Meanwhile blend cornstarch and cool water to a paste; then stir in to thicken. Serve at once.
- NOTE: Any vegetable can be used. (See "Cooking Instructions for Vegetables"
- for details on cooking time.) Also see suggested vegetable combinations in recipe "Stir-Fried Cooked Chicken Veggie Combos". VARIATIONS:
- 1. In step 4, add in to the cornstarch paste any of the following: 1 to 2 tsp. soy sauce, 1 tsp. sherry, or possibly a few drops ofsesame oil.
- 2. At the end of step 4, garnish with 1/2 c. almond or possibly walnut meats, blanched, toasted and slivered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 139 | 54% |
| Total Fat 15.54g | 19% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.18g | |
| Cholesterol 40mg | 13% |
| Sodium 353mg | 15% |
| Potassium 363mg | 10% |
| Total Carbs 17.15g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.0g | 0% |
| Protein 14.15g | 23% |
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