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Chicken-Veggie Stir Fry




Source of Recipe


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Chicken-Veggie Stir Fry

Sparkpeople.com
Reviews rated this recipe 4.3 of 5 stars.
Submitted by: CHEF_MEG
Minutes to Prepare: 5 - Minutes to Cook: 15
Number of Servings: 4 (2-cup ea).

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

Tips:
This recipe uses two great products that can help you expedite your cooking: jarred garlic and ginger!

Another great tip for busy nights: Bake, broil, grill or poach chicken breasts at the beginning of the week, and you'll have them on hand for meals throughout the week.

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.

One 2-cup serving equals: Calories: 156.8; Total Fat: 3.3 g; Cholesterol: 43.9 mg; Sodium: 257.2 mg; Total Carbohydrates: 12.7 g; Dietary Fiber: 2.6 g; Protein: 18.6 g