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Easy Chicken Stir Fry
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Easy Chicken Stir Fry

Recipe Tags: Poultry Recipes

Date Added: January 04, 2014

Ingredients:

1 Bunch Broccoli trimmed
1 Unit Sweet Red Pepper shredded
2 Green Onions coarsely chopped
3 Unit Chicken Breasts
1/2 Cup Chicken Stock low fat, low sodium, plus 2 teaspoons
2 Tablespoons Soy Sauce plus 1 teaspoon
1 Tablespoon Cornstarch dissolved in
1 Tablespoon Oyster Sauce (optional)
1 Tablespoon Dry Sherry plus 1 teaspoon
1 Teaspoon Sesame Oil toasted
1/4 Teaspoon Chili Paste
2 Tablespoons Vegetable Oil (for frying)
2 Unit Cloves Of Garlic minced
1 Tablespoon Ginger minced
1/4 Cup Cashew optional
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Directions:

1. Preparation time = 25 minutes.

2. Substitute 1/2 red and 1/2 yellow peppers for the sweet pepper ingredient.

3. Hot pepper sauce (dash) may be used instead of chili paste Divide chicken stock and vegetable oil in halves for separate uses.

4. Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices.

5. cut pepper(s) into 1-inch squares. Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces.

6. Cut chicken into thin strips. Set aside separately.

7. Whisk together 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame oil and chili paste; set aside.

8. Heat wok or deep skillet over high heat. Add 1 TB vegetable oil; heat for 30 seconds, swirling to coat pan.

9. Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside.

10. Repeat with remaining chicken, adding some of the remaining oil if necessary.

11. Add to reserved chicken. Add remaining oil to wok.

12. Stir-fry garlic and ginger for 10 seconds or until fragrant.

13. Add broccoli and pepper(s); stir-fry for 1 minute.

14. Add onions; stir-fry for 30 seconds. Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.

15. Stir chicken back into wok; push to side of pan.

16. Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.

17. Stir chicken mixture into sauce until coated.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tree Nuts, Shellfish, MSG, Poultry, Corn, Sulfites, Sesame Seeds, Spring Onion, Garlic, Alcohol, Hot Pepper, Onion allergies.
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