Chicken and Vegetable Stir-Fry
This is the Chicken and Vegetable Stir-Fry recipe.
- Prep: 15 min
- Cooking: 15 min
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts
- 3 tbsp (45 mL) soy sauce
- 3 tbsp (45 mL) corn starch
- 1 tsp (5 mL) grated fresh ginger
- 1 tsp (5 mL) sugar
- 2 garlic cloves minced
- 1/4 tsp (1 mL) crushed red chilies
- 1 1/2 cups (375 mL) water
- 5 tbsp (75 mL) butter
- 2 cups (500 mL) thinly sliced carrots
- 1 onion diced large
- 1 red bell pepper minced
- 1 green bell pepper minced
- Hot cooked rice
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Preparation
Cut chicken into thin narrow strips. In medium bowl, combine 2 tbsp (30 mL) of the soy sauce, 1 tbsp (15 mL) of the corn starch, ginger, sugar and garlic. Add chicken and toss to coat; set aside.
Blend crushed chilies with remaining corn starch and soy sauce. Stir in water and set aside.
In large frypan, melt 3 tbsp (45 mL) of the butter over high heat. Add chicken and stir-fry 2 minutes or until chicken is cooked; remove from pan.
Melt remaining 2 tbsp (30 mL) butter in same pan over high heat. Add carrot and onion; stir-fry 3 minutes. Add peppers; stir-fry 2 minutes.
Stir in chicken and soy sauce mixture. Cook and stir over medium heat until sauce boils and thickens.
Serve with rice.
Tips
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Nutritional information
Per serving| Energy: | 550 Calories |
| Protein: | 34 g |
| Carbohydrate: | 64 g |
| Fat: | 17 g |
| Fibre: | 1 g |
| Sodium: | 185 mg |
| (% DV*) | |
|---|---|
| Calcium: | 6 % / 71 mg |
