Chinese Chicken Stir Fry

Saturday, September 3, 2011

Low Calorie Chinese Chicken Stir FryKimberley K. Eggleston

Using frozen chinese vegetables makes this dish extremely easy and fast to prepare. You may experiment with different types of vegetables, as the recipe lends itself to being very versatile.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1 tsp dark sesame oil
  • 1 garlic clove, finely chopped
  • 1 lb. boneless, skinless chicken breast tenderloins, cut into bite-sized pieces
  • 1 16 oz. package frozen, chinese vegetables
  • For the sauce:
  • 3/4 cup water
  • 2 Tbsp lower-sodium soy sauce
  • 2 Tbsp cornstarch
  • 1 Tbsp plus 1 tsp sugar
  • 1/2 tsp ground ginger
  • 1/8 tsp ground red pepper


1. Heat the sesame oil in a large wok over medium-high heat. Add the garlic, and cook for 2 minutes. Add the chicken, and cook for 6-7 minutes or until the chicken is no longer pink. Remove the chicken and garlic from the wok, and set aside.

2. Add the vegetables to the wok, and cook for 5-6 minutes, or until tender-crisp. Meanwhile, mix the remaining ingredients together (water through ground red pepper) in a seperate dish, and hold aside.

3. Return the chicken to the wok, and pour the sauce mixture into the wok as well. Cook an additional 3-4 minutes, or until the sauce is thickened.

Serves 4

Per Serving Calories 162

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