Chicken & Vegetable Stir Fry Recipe
Servings: 4
Ingredients
- 2 whole chicken breasts, boned & skinned
- 1/4 c. soy sauce
- 1/4 c. chicken broth
- 2 tbsp. peanut oil
- 1 clove garlic, sliced
- 1 med. size zucchini, sliced
- 1 sm. yellow squash, sliced
- 1/2 pound snow peas or possibly Chinese pea pods
- 1/2 pound fresh mushrooms, sliced
Directions
- Slice chicken into bite-size pcs. Mix soy sauce and chicken broth. Pour over chicken pcs. Cover and marinate 1 hour. Heat oil in skillet. Add in garlic, cook 2 min. Remove and throw away garlic. Remove chicken from marinade and drain on paper towel. Cook in garlic oil, stir constantly. Remove chicken and keep hot.
- Add in squash and zucchini, toss to coat with oil. Push vegetables to side. Add in pea pods and mushrooms. Toss gently, add in chicken pcs and remaining marinade. Cover, reduce heat, simmer 5 min or possibly till vegetables are still crisp. Serve warm with rice or possibly Chinese noodles. Other vegetables can be added.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 122 | 51% |
| Total Fat 13.7g | 17% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 976mg | 41% |
| Potassium 681mg | 19% |
| Total Carbs 9.87g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.61g | 2% |
| Protein 19.89g | 32% |
