Veggie Chicken Stir Fry
Yield: 4 servings ( Serving Size: 2 cups )
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Ingredients
- 1 tablespoon(s) Soy sauce
- 1 teaspoon(s) Hoisin sauce
- 1 cup(s) Warm water
- 1 tablespoon(s) Cornstarch
- 1 teaspoon(s) Peanut or Olive oil
- 1 teaspoon(s) Garlic minced
- 1 teaspoon(s) Ginger minced
- 2 cup(s) Mushrooms sliced
- 2 cup(s) Broccoli slaw or chopped broccoli
- 1 cup(s) Carrots shredded
- 1 whole(s) Red pepper roasted
- 2 cup(s) Chicken breasts cooked and cubed
Preparation
- Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
- Makes four two cup servings.
- 150 Calories/serving
May 2012
This recipe is a personal recipe added by Ejreese and has not been tested or endorsed by MyRecipes.
Veggie Chicken Stir Fry Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Asian
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Wok/Stir-Fry
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