Chicken-Veggie Stir Fry

Chicken-Veggie Stir Fry
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 3.3 g
  • Cholesterol: 43.9 mg
  • Sodium: 257.2 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 18.6 g

Introduction

This is a great meal for a busy night--for some added fun, bring out the chopsticks! Change up the veggies, and you'll have a new meal each time you make this dish.

Ingredients

1 T low-sodium soy sauce
1 t hoisin sauce
1 c warm water
1 T cornstarch

1 t peanut or olive oil
1 t garlic, minced
1 t ginger, minced
1 t Thai hot sauce
2 c mushrooms, sliced
2 c broccoli slaw or chopped broccoli
1 c carrots, shredded
1 roasted red bell pepper
2 c chicken breasts, cooked and cubed

Directions

Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
Makes four two cup servings.

Number of Servings: 4


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