Asian

Stir Fry - Fresh Veggies w/ Chicken is for Dinner.

Stir Fry - Fresh Veggies w/ Chicken takes 15 minutes to prepare.

Stir Fry - Fresh Veggies w/ Chicken takes 10 minutes to cook.

Stir Fry - Fresh Veggies w/ Chicken makes 4 servings.

The ingredients for Stir Fry - Fresh Veggies w/ Chicken are:

Red and Yellow Bell Pepper - 1ea, sliced
Carrots - 1c sliced/Quartered baby carrots
Scallions - 2 chopped
Water Chestnuts - 2oz sliced
Whole Garlic - 4 cloves, coarsely chopped
Onion - 1/4c, chunk chopped
Celery - 3 stalks, chopped
Broccoli - 1 head, chunky
Olive Oil
Tsang Fire Oil
Chicken Broth - 99% FF
Kame Seasoned Rice Vinegar
Kikkoman Memmi Sauce

Chicken Breast - Boneless, Skinless (2 Breasts)

Brown Rice - Used Success Boil-in-a-Bag (2 bags)

Here is how you make Stir Fry - Fresh Veggies w/ Chicken:

LOVE using a Wok - EASY cooking and cleaning.I chopped all veggie/chicken into chunks. I put each ingredient into it's own bowl/ramekin. Set aside some green scallion stalks for garnish. Rice - boil water and drop in bag. 1 bag= 2cups/servings. Takes 8-10 minutes. Enough time to cook other ingredients.Chicken - In a hot Wok (I use HI heat) I cooked chicken in Olive Oil (did not have seasame) and Fire Oil - gives a little kick. Did not add any salt, but should have. Added 2T of Plum Sauce. Cooked 2-3 minutes, until cooked thru and put aside in bowl.Veggies - I put onions and garlic into Wok w/ dash of Olive Oil. Once turning translucent, add small amount of water from rice pot to keep from burning and deglaze sauce from chicken. Added broth and Memmi before adding other ingredients in order of cook time - carrots, broccoli, peppers, celecry, chestnuts. I put in ingredient, tossed about a minute then add the next. Broth helps steam a bit - Put chicken back in to heat up - about 2 mins. Should only take a few minutes from start to finish on veggies - want to keep veggies crisp and vibrant.Add vingar near end to give some zip.Drain rice, put in bowl - add stir fry on top. Save some scallion tops for garnish.Serving Size:?About 6 1-cup Servings Stir Fry & 2 1-cup servings Rice

The nutritional information for Stir Fry - Fresh Veggies w/ Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 492.2

• Total Fat: 13.6 g
• Cholesterol: 68.4 mg
• Sodium: 830.7 mg
• Total Carbs: 59.6 g
• Dietary Fiber: 7.5 g
• Protein: 35.8 g

Stir Fry - Fresh Veggies w/ Chicken is Asian cuisine.