Chicken Stir Fry

In my veggie stir fry post I mentioned adding zucchini to the mix to see how it would come out. What I’ve done here is add chicken, zucchini, and mushrooms. I swapped out the snow peas for sugar snap peas for texture. Turned out pretty good! And completely diet friendly! Remember though, the nutritional data does not include the rice. I’ve found that Royal Blend Texmati rice has fantastic flavor and aroma without a ton of calories.

Chicken Stir Fry

From Sabreland | Main Dishes | Asian

Similar to my veggie stir fry, but with chicken strips. A simple soy and cornstarch glaze make it pretty without adding a ton of fat or calories. I served this with Texmati rice, an American version of Basmati.

01:45
01:15
00:30

cal Calories 221kcal

Low fat Total Fat 7g

Low sat-fat Saturated Fat 2g

High chol Cholesterol 73mg

High sodium Sodium 493mg

Low carbs Total Carbohydrate 12g

Serving size 291g Calories from fat 61kcal Fiber 3g Protein 27g Sugar 5g
8 servings

Ingredients

  • 2 lbs boneless skinless chicken breast
  • 8 oz sliced carrot sticks
  • 8 oz sugar snap peas
  • 8 oz baby zucchini
  • 8 oz sweet peppers
  • 8 oz sliced white mushrooms
  • 5 tbsp low sodium soy sauce
  • 4 scallions
  • 4 cloves garlic
  • 2 tbsp freshly minced ginger
  • 2 tbsp cottonseed oil
  • 2 tbsp Chinese Five Spice
  • 1 tbsp corn starch
  • 4 tbsp water

Directions

  1. Chop garlic, scallions, ginger
  2. Add to 4 tbsp soy sauce, reserving about 1 tbsp ginger and one full scallion for later
  3. Slice chicken into strips
  4. Marinate chicken in soy ginger sauce
  5. Add cornstarch and five spice in 1 tbsp soy and water and set to the side to allow the cornstarch to dissolve
  6. Slice carrots, zucchini
  7. Heat wok with oil, add chicken
  8. Cook chicken until almost cooked through
  9. Remove chicken from wok, place in oven to keep warm
  10. Add veggies, starting with the carrots
  11. When vegetables are crisp-tender, add the chicken back into the wok
  12. Toss in the reserved ginger and scallions and mix well
  13. Add cornstarch mixture to chicken and vegetables, stir to mix well
  14. Cook, stirring consistently, for another five minutes

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