Asian

Stir Fry Chicken Thighs and Vegetables is for Dinner.

Stir Fry Chicken Thighs and Vegetables takes 15 minutes to prepare.

Stir Fry Chicken Thighs and Vegetables takes 25 minutes to cook.

Stir Fry Chicken Thighs and Vegetables makes 6 servings.

The ingredients for Stir Fry Chicken Thighs and Vegetables are:

5 thigh, bone and skin removed Chicken Thigh
2 cup Bok Choy, raw-shreaded
.5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
4 spear (about 5" long) Broccoli, fresh
.75 cup, chopped Onions, raw
5 medium (4-1/8" long) Scallions, raw
12 tsp coconut aminos (by STICE01)
1 tbsp Sesame Oil
3 clove Garlic
1 tbsp Argo Cornstarch
.25 cup (1/2" slices) Bamboo shoots, raw

Here is how you make Stir Fry Chicken Thighs and Vegetables:

Chop all veggies to uniform size. Mince the garlic. Chop chicken into bite sized pieces and add to a hot wok spritzed with oil. Saut? chicken and season w/salt and pepper. Remove and set aside.Saut? veggies until crisp tender season with salt & pepper.Mix aminos, cornstarch and sesame oil.Add chicken back in to veggies and then add the aminos mix and stir until thickened. Serve hot over rice or alone if watching carbs.Serving Size: 3/4 cupNumber of Servings: 6Recipe submitted by SparkPeople user JNETTMCB.

The nutritional information for Stir Fry Chicken Thighs and Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 132.3

• Total Fat: 4.7 g
• Cholesterol: 47.7 mg
• Sodium: 253.8 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 1.6 g
• Protein: 13.5 g

Stir Fry Chicken Thighs and Vegetables is Asian cuisine.