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.
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 221kcal
Low fat 7g
Low sat-fat 2g
High chol 73mg
High sodium 493mg
Low carbs 12g
Serving size 291g Calories from fat 61kcal Fiber 3g Protein 27g Sugar 5g
Ingredients
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2 lbs boneless skinless chicken breast
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8 oz sliced carrot sticks
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8 oz sugar snap peas
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8 oz baby zucchini
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8 oz sweet peppers
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8 oz sliced white mushrooms
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5 tbsp low sodium soy sauce
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4 scallions
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4 cloves garlic
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2 tbsp freshly minced ginger
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2 tbsp cottonseed oil
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2 tbsp Chinese Five Spice
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1 tbsp corn starch
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4 tbsp water
Directions
- Chop garlic, scallions, ginger
- Add to 4 tbsp soy sauce, reserving about 1 tbsp ginger and one full scallion for later
- Slice chicken into strips
- Marinate chicken in soy ginger sauce
- Add cornstarch and five spice in 1 tbsp soy and water and set to the side to allow the cornstarch to dissolve
- Slice carrots, zucchini
- Heat wok with oil, add chicken
- Cook chicken until almost cooked through
- Remove chicken from wok, place in oven to keep warm
- Add veggies, starting with the carrots
- When vegetables are crisp-tender, add the chicken back into the wok
- Toss in the reserved ginger and scallions and mix well
- Add cornstarch mixture to chicken and vegetables, stir to mix well
- Cook, stirring consistently, for another five minutes
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