Easy Chicken Stir Fry
Easy Chicken Stir Fry could be just the gluten free and dairy free recipe you've been looking for. For $4.37 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. This main course has 344 calories, 23g of protein, and 15g of fat per serving. This recipe from Jo Cooks has 1382 fans. Head to the store and pick up shiitake mushrooms, chili sauce, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 97%, this dish is spectacular. Try Easy Chicken Stir Fry, Easy Chicken Stir-Fry, and Easy Chicken Stir-Fry for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
½ can baby corn (1 cup)
2 cups bean sprouts
2 cups broccoli florets
1 large carrot cut into thin strips (2" long)
1 celery stalk cut into thin strips
1 tsp chili sauce
3 green onions sliced
2 tbsp olive oil
1 red pepper cut into thin strips
salt and pepper to taste
2 tsp sesame oil
2 tbsp sesame seeds
1 cups shiitake mushrooms slices
2 boneless skinless chicken breasts
¼ cup soy sauce
½ cup teriyaki sauce
Equipment:
wok
whisk
bowl
Cooking instruction summary:
Start by chopping and slicing all the vegetables and the chicken.In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.Before turning off the heat, add the bean sprouts, green onions and sesame seeds.Serve over steamed rice.
Step by step:
1. Start by chopping and slicing all the vegetables and the chicken.In a large wok, heat up the sesame seed oil and olive oil.
2. Add the chicken and stir fry until the chicken is cooked through.In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
3. Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok.
4. Pour the sauce over the veggies and chicken and toss well.Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
5. Serve over steamed rice.
Nutrition Information:
covered percent of daily need
