Stir-Fry Chicken

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Prep Time 40 mins
Cook Time 12 mins
Resting Time 1 hr
Total Time 1 hr 30 mins
Course Main Dishes
Servings 6
Calories 98 kcal

Nutrition

Calories: 98 kcalCarbohydrates: 24 gProtein: 23 gFat: 20 gSaturated Fat: 19 gCholesterol: 11 mgSodium: 585 mgFiber: 15 gSugar: 17 gVitamin A: 17.675 IUCalcium: 45 mgIron: 20 mg

Ingredients
  

  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp water
  • 1 tbsp apple juice concentrate
  • 1 tbsp dry sherry
  • 2 tablespoons chicken stock
  • 1 tbsp apple juice concentrate
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp water
  • 1 tbsp dry sherry
  • 1-1/2 tbsp cornstarch
  • ¼ teaspoon sesame oil
  • 1-1/4 lbs chicken breasts skinned, thinly sliced
  • ½ cup chicken stock
  • 1 slice fresh ginger root
  • 2 whole Garlic cloves minced
  • 1 cup broccoli flowerets
  • 1 cup cauliflowerets
  • 4 whole green onions diced
  • 1/2 cup snow peas
  • ½ each red bell pepper cut in strips
  • ½ cup Fresh white mushrooms
  • 1/2 cup bean sprouts

Instructions 

  • Combine marinade ingredients in a medium-size bowl. Add chicken, cover and refrigerate at least 1 hour. Drain.
  • Combine sauce ingredients in a small bowl; set aside.
  • Spray a wok or large skillet with No Stick cooking spray. Add 2 tablespoons of the stock, gingerroot and garlic. Cook on high heat, 2 minutes; remove gingerroot.
  • Add chicken and remaining stock; stir-fry until tender. Remove from pan. Add more stock, if needed, and vegetables. Stir-fry until crisp-tender.
  • Add sauce and chicken; cook until thick, 1 to 2 minutes. Serve over rice.
Keyword Poultry, stir-fry, Vegetables
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