Search
by Ingredient

Chinese Chicken Stir Fry

StarStarStarStarHalf star

Your rating

Chinese Chicken Stir Fry

Quick, easy and fuss-free. Made this dish for Sean's lunch yesterday, and he absolutely enjoyed it. Followed the recipe, and used some mixed frozen stir-fry veggies we bought from Costco, it was a wonderful combination.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
Camera
1 ⅓ cups chicken broth
Camera
3 tablespoons cornstarch
Camera
3 tablespoons sherry
Camera
2 tablespoons soy sauce, light
Camera
1 tablespoon rice vinegar
Camera
1 tablespoon hot chili pepper oil
* Camera
1 tablespoon ginger
grated
Camera
3 cloves garlic
minced
Camera
1 tablespoon sesame oil
Camera
8 ounces mushrooms
sliced
Camera
1 cup sweet red bell peppers
diced
Camera
¾ cup scallions, spring or green onions
sliced
Camera
cup pecan halves
dry-roasted
Camera

Ingredients

Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
Camera
315 ml chicken broth
Camera
45 ml cornstarch
Camera
45 ml sherry
Camera
3E+1 ml soy sauce, light
Camera
15 ml rice vinegar
Camera
15 ml hot chili pepper oil
* Camera
15 ml ginger
grated
Camera
3 cloves garlic
minced
Camera
15 ml sesame oil
Camera
231.2 ml/g mushrooms
sliced
Camera
237 ml sweet red bell peppers
diced
Camera
177 ml scallions, spring or green onions
sliced
Camera
79 ml pecan halves
dry-roasted
Camera

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 hot pepper oil in a nonstick skillet or wok over high heat.

Add ginger and garlic and sauté 1 minute.

Add chicken and stir-fry until lightly browned.

Transfer chicken to plate and set-aside.

Add sesame oil to skillet.

Stir in mushrooms and pepper.

Cover pan, reduce heat, and steam 5 to 7 minutes.

Add chicken broth mixture.

Return chicken to pan and cook until sauce is thickened.

Add onions and pecans and cook 2 minutes more.

Serve over rice if desired.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 32139% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 551mg 23%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 63g
Vitamin A 28% Vitamin C 90%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe