Chicken and Vegetable Stir-Fry
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 15 mins
- Yields 4 servings
Preparation
What You Need
Instructions
Cut chicken into thin narrow strips. In medium bowl, combine 2 tbsp (30 mL) of the soy sauce, 1 tbsp (15 mL) of the corn starch, ginger if desired, sugar and garlic. Add chicken and toss to coat; set aside.
Blend crushed chilies with remaining corn starch and soy sauce. Stir in water and set aside.
In large frypan, melt 3 tbsp (45 mL) of the butter over high heat. Add chicken and stir-fry 2 minutes or until chicken is cooked; remove from pan.
Melt remaining 2 tbsp (30 mL) butter in same pan over high heat. Add carrot and onion; stir-fry 3 minutes. Add peppers; stir-fry 2 minutes.
Stir in chicken and soy sauce mixture. Cook and stir over medium heat until sauce boils and thickens.
Serve with rice.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 550 CaloriesProtein: 34 g
Carbohydrate: 64 g
Fat: 17 g
Calcium: 6 % / 71 mg
Fibre: 1 g
Sodium: 185 mg
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