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Stir-Fried Chicken and Vegetables

Yield 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.

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