Chicken Stir-Fry
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
chicken breast
7.06 oz
broccoli
5.30 oz
Carrots
5.30 oz
bell pepper
2.03 fl oz
soy sauce
0.51 fl oz
sesame oil
2 cloves
garlic
1 tsp
Ginger
2 tbsp
cornstarch
2.03 fl oz
water
Directions
Step 1
Slice the chicken breast into thin strips.
Step 2
Chop the broccoli, carrots, bell pepper, garlic, and ginger.
Step 3
In a small bowl, mix together soy sauce, sesame oil, cornstarch, and water to make a sauce.
Step 4
Heat a large skillet or wok over high heat. Add the chicken and cook until browned and cooked through.
Step 5
Remove the chicken from the skillet and set aside. Add the vegetables to the skillet and cook until tender-crisp.
Step 6
Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Cook for 1-2 minutes, until the sauce thickens.
Step 7
Serve the chicken stir-fry hot with rice or noodles.
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 7.938 kcal | 0.4% |
| Vitamin A | 2.205 IU | 0.25% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 0.5292 g | 0.11% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.1764 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 6.615 mg | 7.35% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.6615 mg | 50.88% |
| Vitamin B12 | 0.441 mcg | 18.38% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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