Stir-Fry Chicken
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.