Asian

Garlic Chicken and Veggie Stir-Fry is for Dinner.

Garlic Chicken and Veggie Stir-Fry takes 15 minutes to prepare.

Garlic Chicken and Veggie Stir-Fry takes 10 minutes to cook.

Garlic Chicken and Veggie Stir-Fry makes 6 servings.

The ingredients for Garlic Chicken and Veggie Stir-Fry are:

1 pound boneless, skinless chicken breasts

Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
4 garlic clove, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste

Oil for stir-frying

Stir Fry Veggies
1 cup mung bean sprouts
2 cups broccoli florets
1/2 cup carrots, sliced thin
1 small zucchini
1 sweet red pepper
1/2 cup celery, sliced thin
1/2 cup water chestnuts
3 cloves garlic, minced
1 medium scallion, white part minced and greens cut into 1/2-inch lengths
2 tsp. ginger, freshly grated
2 tbsp Stir-Fry Sauce (whichever brand you prefer, I use Kikoman)

1.5 tbsp. peanut oil for stir-frying

Here is how you make Garlic Chicken and Veggie Stir-Fry:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Cut all the vegetables into bite-sized chunks (carrots and celery should be sliced thin). Set aside the broccoli. Plunge broccoli flowerets in hot water for 3 minutes and drain.Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Add additional oil if needed. Add all vegetables except the bean sprouts. Stir several minutes, until the vegetables are crisp and tender. Add the sprouts and cook 2 more minutes.Make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute. Mix the cornstarch and sauces into the water. Add to the center space and allow to bubble until it begins to thicken and then quickly stir to coat the vegetables. Serve both hot with rice, if you wish. Makes 6 smallish servings or 4 with leftovers.Prep time does not include marinating time.If you wish to feed more, this recipe will easily double or triple. You will need to cook in batches though, as you do not want to overcrowd the wok.Feel free to sub out water or broth for some of the oil, as the recipe is generous with it, but does not need it.Number of Servings: 6Recipe submitted by SparkPeople user U_NIQUE.

The nutritional information for Garlic Chicken and Veggie Stir-Fry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 235.3

• Total Fat: 5.4 g
• Cholesterol: 68.4 mg
• Sodium: 481.3 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 5.0 g
• Protein: 32.1 g

Garlic Chicken and Veggie Stir-Fry is Asian cuisine.