Veggie Chicken Stir Fry
This is the recipe used in my demonstration Tuesday, Feb 4, 2020.
Veggie Chicken Stir Fry
Fast Fun Food At Home “How to Save Time and Enjoy Healthy Cooking in Your Kitchen”.This recipe is made with items already prepped in your fridge, saving you time at the end of a busy day. Cooking time is only 15 min! It is a great way to use left over chicken from the night before!
Nutrition (Per ESHA Research): Calories = 210 per serving Carbohydrates = 21 g. / Protein = 18 g. / Fat = 7 g. (Sat. Fat = 1g.)Cholesterol=35g. / Sodium = 510 mg. / Dietary Fiber = 5 g. / Calcium 80 mg. / Potassium = 709 mg.
Nutrition (Per ESHA Research): Calories = 210 per serving Carbohydrates = 21 g. / Protein = 18 g. / Fat = 7 g. (Sat. Fat = 1g.)Cholesterol=35g. / Sodium = 510 mg. / Dietary Fiber = 5 g. / Calcium 80 mg. / Potassium = 709 mg.
Servings: 4
Calories: 210kcal
Equipment
- Wok or Skillet
Ingredients
- 8 oz Chicken Breast, sliced or cubed (1 cup)
- 12 oz Fresh Broccoli, florets
- 1 medium Sweet Onion, sliced
- 2 Celery Stalks, sliced
- 1 Red Bell Pepper, sliced
- 6 Baby Carrots, sliced
- 6 Mushrooms, sliced
- 1 Garlic Clove or 1/4 tsp Garlic powder
- 1 Cup Chicken Broth
- 1 T Corn Starch
- 2 T Olive oil
Instructions
- Prepare vegetables in advance and store in the refrigerator
- Add olive oil to heated wok or skillet
- Add sliced vegetables, broccoli and stir over medium heat
- Mix chicken broth and corn starch in a shaker jar
- When broccoli is bright green and vegetables are starting to get tender, add broth mixture
- Stir until sauce thickens slightly. Cover and keep on low heat to keep warm
- Serve over rice, quinoa or riced cauliflower.
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