Chicken and Vegetable Stir Fry

Lessoned learned tonight, "A dull knife is a DANGEROUS knife!" Cut my thumb pretty decent while making this recipe, after being spooked by my Dog while chopping vegetables. But I pulled through and the dinner turned out perfect! I will say that not being able to use your thumb can be pretty tough! I served this stir fry over rice, but you can definitely serve it alone if watching carbs or serve with rice noodles or chow mein noodles. Let me know your thoughts! To print recipe, click here:Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

Ingredients for Stir Fry:

1 pound boneless skinless chicken breast, cut into 1-inch pieces or thin strips

2 tablespoons vegetable oil

2 garlic cloves, finely chopped (you can use the pre-minced garlic, just use 2-3 teaspoons depending on your love for garlic)

2 teaspoons ginger paste

1/4 cup chicken broth

2 teaspoons sugar

1 can of sliced water chesnuts

2 cups chopped broccoli

1 cup carrots, sliced thinly

1 1/2 cup mushrooms, sliced

1 cup onions, chopped

1/2 cup celery, sliced

salt and pepper to taste

Ingredients for Sauce:

3/4 cup chicken broth

2 tablespoons soy sauce

1 teaspoon rice vinegar

1/4 teaspoon red pepper flakes

3 teaspoons cornstarch

Directions:

1) Heat a heavy skillet over high heat and add 1 tablespoon of vegetable oil.

2) Season chicken with salt and pepper then add to skillet. Cook until chicken is completely cooked through.

3) Set cooked chicken aside on a plate lined with paper towel to drain any excess oil. Add 1 tablespoon of vegetable oil to the skillet and add the ginger and garlic.

4) Stir for about 2 minutes, but don't let the garlic brown.

5) Add the vegetables and 1/4 cup of chicken broth. Bring to a simmer and cover on low-medium heat for about 8-10 minutes until vegetables are soft but not mushy.

6) while the vegetables are cooking, in a medium bowl, mix together the sauce ingredients (chicken broth, rice vinegar, soy sauce, red pepper flakes and cornstarch).

7) Once vegetables have cooked, in a large pot, heat over medium heat and add the chicken and vegetables. Stir. Then pour the sauce mixture over the chicken and vegetables. Allow to simmer for a few minutes.

8) Serve over rice or noodles. Enjoy!

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 349
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 2 g	8 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 96 g	32 %
Sodium 996 mg	42 %
Potassium 650 mg	19 %
Total Carbohydrate 20 g	7 %
Dietary Fiber 4 g	17 %
Sugars 6 g
Protein 40 g	81 %
Vitamin A	2 %
Vitamin C	124 %
Calcium	1 %
Iron	66 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes