Dinner

Stir Fry Chicken and Veggies is for Dinner.

Stir Fry Chicken and Veggies takes 15 minutes to prepare.

Stir Fry Chicken and Veggies takes 15 minutes to cook.

Stir Fry Chicken and Veggies makes 8 servings.

The ingredients for Stir Fry Chicken and Veggies are:

4 Chicken Breast, no skin, and sliced into bite size pieces
2 cups Bok Choy, raw-shreaded,
1 cup Bean sprouts,
1 cup Baby Carrots cut into 1/4" slices
1/4 cup Green Onion,julieened
2 tsp Chicken Broth
2 tsp Soy Sauce
3 1/2 Tbsp Canola Oil
1 clove Garlicminced or pressed
1 cup Snow Peas
2 tsp Cornstarch
2 tsp Dry Sherry, dry,


Cooking Sauce:
2 Tbsp Oyster Sauce
remaining Chicken Broth
2 Tbsp Soy Sauce
1/4 teaspoon sugar
1 tsp. sesame oil
1 Tbsp cornstarch

Here is how you make Stir Fry Chicken and Veggies:

In a bowl, mix soy sauce, cornstach, sherry chicken broth. add chicken and stir to coat then stir in 1 1/2 teaspoons of the Canola Oil. Let marinate for a min of 15 minutes. Prepare cooking sauce; set asidePlace wok over medium heatadd 1 TBsp of oil and 1/2 clove of minced garlic. Add 1/2 of chicken and stir fry until no longer pink (approx. 4 mins.). Romove and repeat with 2nd half of chicken.add 1 1/2 tsp of oil. add carrots and grn onion, stir fry for 1 min, add 1 Tbsp broth and steam for 3 mins.remove to a bowladd 1 1/2 tsp of oil and stir fry bean sprouts and snow peas. add 1 Tbsp of broth and steam for 1 1/2 mins. remove to bowlstir fry bok choy for 3 minutes. Remove and add cooking sauce to wok, when thickened add all ingredients and mix throughly. Number of Servings: 8Recipe submitted by SparkPeople user JJONES1959.

The nutritional information for Stir Fry Chicken and Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 142.1

• Total Fat: 7.5 g
• Cholesterol: 21.2 mg
• Sodium: 271.8 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.2 g
• Protein: 10.0 g