Dinner

Stir Fry Chicken with Vegetables is for Dinner.

Stir Fry Chicken with Vegetables takes several minutes to prepare.

Stir Fry Chicken with Vegetables takes several minutes to cook.

Stir Fry Chicken with Vegetables makes 6 servings.

The ingredients for Stir Fry Chicken with Vegetables are:

2 Whole Chicken Breasts (about 2 lbs)
1 egg white
1 tsp cornstarch
1 tsp salt
1 tsp light soy sauce
Dash of pepper

8 oz bok choy (about 4 large stalks)
8 oz pea pods
1/4 cup cold water
2 tbsp cornstarch
2 tbsp oyster sauce
1/2 tsp sugar

3 tbsp canola oil

3 tbsp canola oil
1 tsp finely chopped gingerroot (can be microplaned)
3 cloves garlic, finely chopped
1 tsp salt
1 cup sliced mushrooms
1/2 cup sliced water chestnuts
1 cup baby corn
3/4 cup chicken broth
2 tsp dry white wine (i use more broth)

Here is how you make Stir Fry Chicken with Vegetables:

Remove bones and skin from chicken; cut chicken into 1/2 inch slices. Mix egg white, 1 tsp cornstarch, 1 tsp salt, the soy sauce and white pepper in glass or plastic bowl; stir in chicken. Cover and refrigerate 30 minutes.Separate bok choy leaves from stems. Cut leaves into 2-inch pieces, cut stems into 1/4 -inch slices (do not combine leaves and stems). remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minutes; drain. Rinse under running cold water; drain. Mix water, 2 tablespoons cornstarch, the oyster sauce and sugar. Heat wok until 1 or 2 drops of water bubble and skitter. Add 3 tablespoons canola oil; rotate wok to coat side. Add chicken; stir-fry until chicken turns white. Remove chicken from wok. Add 3 tablespoons vegetable oil; rotate to coat side. Add ginger root and garlic; stir-fry until garlic is light brown. Add bok choy stems and 1 teaspoon salt; stir-fry 30 seconds. Add mushrooms, corn, and water chestnuts; stir-fry 1 minute. Stir in chicken, bok choy leaves, chicken broth, and optional wine. Cover and cook 2 minutes. Stir in cornstarch mixture; cook and stir until thickened. Add pea pods; cook and stir 30 seconds. Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user KIMFRAZIER.

The nutritional information for Stir Fry Chicken with Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 273.4

• Total Fat: 16.4 g
• Cholesterol: 45.6 mg
• Sodium: 1,065.5 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 2.6 g
• Protein: 21.5 g

Stir Fry Chicken with Vegetables is Asian cuisine.

The dietary needs meet for Stir Fry Chicken with Vegetables is Low Carb