Chicken Veg-Stir-Fry Recipe

Name: Chicken Veg-Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breasts, boned and skinned; 1 (4 oz.) can sliced, undrained mushrooms; 2 small green peppers, cut into 1-inch strips; 1 tsp. cornstarch; 1/8 tsp. red pepper; vegetable cooking spray; 1/4 c. soy sauce; 1 large onion, coarsely chopped; 1 (8 oz.) can sliced water chestnuts, drained; 1/2 tsp. sugar; 3 c. cooked rice

Servings: persons

6 chicken breasts, boned and skinned
1 (4 oz.) can sliced, undrained mushrooms
2 small green peppers, cut into 1-inch strips
1 tsp. cornstarch
1/8 tsp. red pepper
vegetable cooking spray
1/4 c. soy sauce
1 large onion, coarsely chopped
1 (8 oz.) can sliced water chestnuts, drained
1/2 tsp. sugar
3 c. cooked rice

1
Cut chicken into 1 1/2-inch pieces; set aside.
2
Coat skillet with vegetable spray and allow to heat to 325u00b0 for 1 to 2 minutes. Add chicken and soy sauce.
3
Stir-fry 3 to 4 minutes until lightly browned.
4
Remove chicken from skillet and reserve soy sauce; set aside.
5
Drain mushrooms, reserving liquid; set aside.
6
Add green peppers and onion to skillet and fry 4 minutes until tender-crisp. Return chicken.
7
Add chestnuts and mushrooms.

935

kcal

Calories

Fat

150

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 11 ingredients. The key ingredients include: 6 chicken breasts, boned and skinned, 1 (4 oz.) can sliced, undrained mushrooms, 2 small green peppers, cut into 1-inch strips, 1 tsp. cornstarch, and more.

Yes, Chicken Veg-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 Veg-Stir-Fry

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