Contributed By: bluther
Quick Cooking
You can substitute frozen stir-fry vegetables for fresh
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Asian
Meal Type: Entree
Ingredients
1 1/2 lbs Boneless, skinless chicken breasts cut into strips
3 tablespoons Canola oil
1 1/2 cups Cauliflowerets
1 1/2 cups Broccoli florets
3/4 cup Julienned carrots
1/2 cup Chopped celery
1/4 cup Chopped sweet red pepper
1 can (8 oz) sliced water chestnuts, sliced
3 cups Chicken broth
3 tablespoons Soy sauce
1/3 cup Cornstarch
1/2 cup Cold water
Hot cooked rice, optional
1/3 to 1/2 cup Slivered almonds, toasted
Preparation
In a skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Sprinkle with almonds.
Yield: 6 servings
Cook's Notes
1 serving = 1 cup prepared with reduced-sodium soy sauce and 1/3 cup almonds; calculated without rice)
Nutrition Information
Calories: 337
;
Total Fat: 15 g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 4 g
;
Carbohydrates: 17 g
;
Protein: 32 g
;
Vitamin A: 3862 IU
;
Vitamin C: 7 mg
;
Calcium: 36 mg
;
Sodium: 541 mg
;
Iron: 2 mg
;
Fiber: 3 g