Stir-Fried Chicken and Vegetables

Oxmoor House
Make Ahead. Since this simple stir-fry isn't saucy, we suggest serving it with sticky rice made from short-grain rice that "sticks" together and is easy to eat with a fork.
4 servings


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1 pound skinned, boned chicken breast halves, cut into 3/4-inch pieces
1 tablespoon low-sodium soy sauce
2 teaspoons sesame oil, divided
Cooking spray
2 cups sliced fresh mushrooms
1 cup thinly sliced onion
1 cup thinly sliced carrot
1 garlic clove, minced
2 cups snow pea pods
1 (15-ounce) can whole baby corn, drained


1. Combine chicken, soy sauce, and 1 teaspoon sesame oil in a large heavy-duty zip-top plastic bag; seal and turn bag to coat chicken. Marinate in refrigerator 1 hour.

2. Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot. Add chicken, and stir-fry 3 minutes or until chicken is browned. Remove chicken from wok, and drain; wipe drippings from wok with paper towels.

3. Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Add mushrooms, onion, carrot, and garlic to wok; stir-fry 4 minutes or until carrot is tender. Return chicken to wok; add snow peas and baby corn. Stir-fry 3 minutes or until chicken is done and vegetables are tender.

Created date

April 2008

Nutritional Information

Calories 231
Caloriesfromfat 23 %
Fat 5.9 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.7 g
Carbohydrate 13.2 g
Fiber 4.3 g
Cholesterol 72 mg
Iron 0.0 mg
Sodium 181 mg
Calcium 0.0 mg