Italian Chicken Stir-fry Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless, skinless chicken breasts
1 tbsp: Olive or vegetable oil,
1/4 cup: 1/4-inch strips sliced pepperoni, about 1 ounce
2 Clove: garlic, finely chopped
2 large: Bell peppers, cut into l-inch squares
1 medium: Onion, thinly sliced
2 cup: L/4 inch slices zucchini, about 2 medium
1/4 cup: Dry red wine,
1 1/2 tsp: Chopped fresh or,
1/2 tsp: Dried thyme leaves,
1 1/2 tsp: Chopped fresh or l/2 teaspoon dried rosemary leaves,
1/4 tsp: Salt,
1/8 tsp: Pepper,
1 tbsp: Grated Parmesan cheese,
Directions:
Cut chicken into 2-inch cubes. Heat oil in 10-inch skillet over
medium-high heat. Add chicken, pepperoni and the garlic; stir-fry 3
to 4 minutes or until chicken is almost done. Remove from skillet;
keep warm.
Heat remaining ingredients except cheese to boiling in skillet.
Stir-fry 3 to 4 minutes or until vegetables are crisp tender. Stir in
chicken mixture; heat through. Sprinkle with cheese. 4 servings.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA
Calories 240 Protein 46% Protein, 9 30 Vitamin A 12%
Carbohydrate, g 9 Vitamin C
53% Fat, g 9 Thiamin 12% Cholesterol, mg 65
Riboflavin 10% Sodium, mg 330 Niacin 64% Potassium, mg 610
Calcium 6% Iron 12%
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
medium-high heat. Add chicken, pepperoni and the garlic; stir-fry 3
to 4 minutes or until chicken is almost done. Remove from skillet;
keep warm.
Heat remaining ingredients except cheese to boiling in skillet.
Stir-fry 3 to 4 minutes or until vegetables are crisp tender. Stir in
chicken mixture; heat through. Sprinkle with cheese. 4 servings.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA
Calories 240 Protein 46% Protein, 9 30 Vitamin A 12%
Carbohydrate, g 9 Vitamin C
53% Fat, g 9 Thiamin 12% Cholesterol, mg 65
Riboflavin 10% Sodium, mg 330 Niacin 64% Potassium, mg 610
Calcium 6% Iron 12%
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp