Chicken And Vegetable Stir-Fry Recipe

Name: Chicken And Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. vegetable oil; 2 lb. boneless chicken breast, cut into bite-size chunks; 1 c. broccoli florets; 1 c. cauliflower florets; 1 c. sliced celery, cut 1-inch long and 1/4-inch wide; 10 to 12 snow peas; 1/2 Bermuda onion, sliced into 1/4-inch wide rings; 1/4 c. sugar; juice of 1 lemon; 2 garlic cloves, chopped; 1/3 c. dry white wine; 1 c. sliced carrots, 1 inch long and 1/4 inch wide; 1/2 c. each: sliced green, red and yellow bell pepper, cut 1 inch long and 1/4 inch wide; 6 large mushrooms, quartered; 1 tsp. dried basil; 1 tsp. dried tarragon; 1/2 c. soy sauce; hot cooked rice

Servings: persons

1 tsp. vegetable oil
2 lb. boneless chicken breast, cut into bite-size chunks
1 c. broccoli florets
1 c. cauliflower florets
1 c. sliced celery, cut 1-inch long and 1/4-inch wide
10 to 12 snow peas
1/2 Bermuda onion, sliced into 1/4-inch wide rings
1/4 c. sugar
juice of 1 lemon
2 garlic cloves, chopped
1/3 c. dry white wine
1 c. sliced carrots, 1 inch long and 1/4 inch wide
1/2 c. each: sliced green, red and yellow bell pepper, cut 1 inch long and 1/4 inch wide
6 large mushrooms, quartered
1 tsp. dried basil
1 tsp. dried tarragon
1/2 c. soy sauce
hot cooked rice

1
In a large 4-quart skillet, wok or stock pot, heat the oil over medium-high heat.
2
Add the garlic and cook until lightly brown.
3
Immediately add the chicken and stir-fry, turning constantly, until nearly cooked through, about 5 minutes.
4
Add the wine and bring to a vigorous simmer.
5
Add carrots, cover and steam for 1 to 2 minutes.
6
Then in succession, add the broccoli and cauliflower together.
7
Stir, cover and steam for 1 to 2 minutes; then the peppers.
8
Stir, cover and steam.
9
Add the snow peas; stir, cover and steam.
10
Add the celery; stir, cover and steam.
11
If extra liquid is needed, you can add a bit more wine or water.
12
Be conservative, as the vegetables will begin adding their own liquid.
13
Add sugar, basil, tarragon and soy sauce sauce; stir. Stir in lemon juice just before serving.
14
Serve over hot rice with soy sauce on the side.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tsp. vegetable oil, 2 lb. boneless chicken breast, cut into bite-size chunks, 1 c. broccoli florets, 1 c. cauliflower florets, and more.

Yes, Chicken And Vegetable Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Vegetable Stir-Fry

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