Crispy Chicken Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Chicken breast, (boneless, skinless) cut in strips
3 tbsp: Low-sodium soy sauce,
1 cup: Sliced onion,
1 cup: Green pepper,
1 cup: Sweet red peppers,
1 cup: Fresh mushrooms,
1: Garlic clove, minced
1 tbsp: Soy oil,
1/2 cup: Sliced celery,
1 tbsp: Cornstarch,
1/2 cup: Low sodium chicken broth,
2 tbsp: Dry white wine,
Cooked rice,
Directions:
Combine chicken and soy sauce. Set aside 15 minutes to marinate. In
large skillet or wok, heat oil and garlic. Add vegetables and
stir-fry until tender crisp; remove from pan. Add soy sauce and
chicken and stir-fry for about 2 minutes or until done. Combine
cornstarch, chicken broth and wine. Return vegetables to wok or
skillet and add broth mixture. Cook and stir until thickened. Serve
with rice. Makes 4-6 servings.
(Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4
grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium
Created by Connie Cahill Copyright 1996 Indiana Soybean Development
Council Meal-Master format by Karen Mintzias
Source from luhu.jp
large skillet or wok, heat oil and garlic. Add vegetables and
stir-fry until tender crisp; remove from pan. Add soy sauce and
chicken and stir-fry for about 2 minutes or until done. Combine
cornstarch, chicken broth and wine. Return vegetables to wok or
skillet and add broth mixture. Cook and stir until thickened. Serve
with rice. Makes 4-6 servings.
(Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4
grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium
Created by Connie Cahill Copyright 1996 Indiana Soybean Development
Council Meal-Master format by Karen Mintzias
Source from luhu.jp
Tags
Poultry