Chinese Chicken Stir Fry Recipe
Servings: 6
Ingredients
- 4 x Chicken breast fillets (approximately 4 ounce. each), skinned, all visible fat removed
- 1 1/3 c. Homemade Chicken Broth or possibly commercial low-sodium variety
- 3 Tbsp. Cornstarch
- 3 Tbsp. Sherry
- 2 Tbsp. Light soy sauce
- 1 Tbsp. Rice vinegar
- 1 Tbsp. Warm pepper oil
- 1 Tbsp. Grated fresh ginger
- 3 x Cloves garlic, chopped
- 1 Tbsp. Sesame oil
- 1 x 8-ounce package fresh mushrooms, sliced
- 1 c. Diced red bell pepper
- 3/4 c. Sliced green onion
- 1/3 c. Unsalted dry-rosted pecan halves
Directions
- Rinse chicken and pat dry. Cut into 1-inch cubes. Set aside.
- In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar.
- Set aside.
- Heat warm pepper oil in a nonstick skillet or possibly wok over high heat. Add in ginger and garlic and saute/fry 1 minute. Add in chicken and stir-fry till lightly browned. Transfer chicken to plate and set-aside.
- Add in sesame oil to skillet. Stir in mushrooms and pepper. Cover pan, reduce heat, and steam 5-7 min. Add in chicken broth mix. Return chicken to pan and cook till sauce is thickened. Add in onions and pecans and cook 2 min more.
- Serve over rice if you like.
- 97
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 239 | |
| Calories from Fat 102 | 43% |
| Total Fat 11.4g | 14% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.11g | |
| Cholesterol 59mg | 20% |
| Sodium 381mg | 16% |
| Potassium 472mg | 13% |
| Total Carbs 9.64g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.51g | 2% |
| Protein 22.43g | 36% |
