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chicken and veggie stir fry

(1 rating)
dfish avatar
Recipe by
Doreen Fish
@dfish
Oshawa, ON

This is the only stir fry recipe I use. It was one that I adapted from the Hearty association cookbook. I changed it somewhat to my own taste. So good and it can be made as a beef stir fry just by changing the chicken to beef and the chicken broth to beef broth. Only 166 calories per serving!!! Pic borrowed from web....Tigers and strawberries

(1 rating)
yield 6 serving(s)

Ingredients For chicken and veggie stir fry

  • 1 lb
    chicken breasts, boneless and skinless
  • 1 Tbsp
    grated fresh ginger
  • 1 Tbsp
    hot-pepper oil....i make my own by putting hot chili pepper flakes in a jar and cover with olive oil
  • 6
    garlic cloves, minced
  • 1 tsp
    toasted sesame oil
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    chicken broth, low salt
  • 2 Tbsp
    cooking wine...white
  • 1 Tbsp
    rice vinegar
  • 1 tsp
    rice flour
  • 1 ml
    red pepper cut in strips
  • 1/2
    broccoli, bunch
  • 1 lg
    onion sliced
  • 3
    carrots cut into sticks
  • 1 lg
    zucchini

How To Make chicken and veggie stir fry

  • 1
    Cut chicken in strips.Put in a large bowl. Mix together and stir into chicken ginger hot pepper oil, garlic and sesame oil.stir well. cover and refrigerate for at least 15 mins....longer is better. In a samall bowl stir together brown sugar, broth, wine, vinegar and rice flour.Stir to dissolve sugar and flour. Set aside. Heat a large wok or large fry pan over high heat and cook the chicken with the marinade for 3 - 4 mins. until chicken is slightly browned, stirring constantly. Stir in all the cut up veggies and reduce heat to medium. Cook covered for 5 mins stirring occasioanlly till veggies are cooked the way ypu like. Stir in chicken broth mixture and cook till thickened...3 - 4 mins. I serve this over steamed rice....delicious!!
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