Chicken and Vegetable Stir Fry Recipe

click to rate
0 votes | 1404 views
Servings: 6

Ingredients

  • 1lb chicken breasts, cut into bite-sized pieces
  • 1/4 cup low-sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon red pepper flakes (or more or less)
  • 3/4 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 Tablespoon grapeseed oil (or other high heat cooking oil such as canola or vegetable)
  • 6 cups assorted vegetables (I used broccoli florets, yellow squash, carrot, edamame, and corn – could use bell peppers, zucchini, red onion, etc.)
  • Cooked rice, for serving

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 344g
Recipe makes 6 servings
Calories 295  
Calories from Fat 89 30%
Total Fat 9.88g 12%
Saturated Fat 2.18g 9%
Trans Fat 0.07g  
Cholesterol 39mg 13%
Sodium 795mg 33%
Potassium 688mg 20%
Total Carbs 33.93g 9%
Dietary Fiber 9.7g 32%
Sugars 0.21g 0%
Protein 21.51g 34%
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment