Stir-Fried Chicken And Vegetables Recipe

Name: Stir-Fried Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, boned and skinned; 2 Tbsp. oil; 1 c. sliced celery; 1 medium green pepper, sliced; 1 small onion, sliced; 1 tsp. salt; 1/4 tsp. ginger; 1 (16 oz.) can bean sprouts; 1 (5 oz.) can water chestnuts; 1 cube chicken bouillon; 2 tsp. cornstarch; 2 Tbsp. soy sauce

Servings: persons

2 chicken breasts, boned and skinned
2 Tbsp. oil
1 c. sliced celery
1 medium green pepper, sliced
1 small onion, sliced
1 tsp. salt
1/4 tsp. ginger
1 (16 oz.) can bean sprouts
1 (5 oz.) can water chestnuts
1 cube chicken bouillon
2 tsp. cornstarch
2 Tbsp. soy sauce

1
Slice chicken into 1/4-inch strips.
2
Heat oil in skillet at high setting.
3
Add celery, green pepper, onion, salt and ginger. Cook, stirring quickly and frequently, until tender-crisp, about 3 minutes.
4
Remove vegetables.
5
Stir-fry chicken in oil left in skillet until chicken turns white, about 3 to 5 minutes.
6
Return vegetables to skillet.
7
Add bean sprouts, water chestnuts, bouillon and 1/2 cup water.
8
In a cup, blend cornstarch and soy sauce.
9
Stir into skillet; cook until mixture thickens.
10
Stir constantly.
11
Serve with rice or noodles.

226

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 12 ingredients. The key ingredients include: 2 chicken breasts, boned and skinned, 2 Tbsp. oil, 1 c. sliced celery, 1 medium green pepper, sliced, and more.

Yes, Stir-Fried Chicken And Vegetables 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.

Stir-Fried Chicken And Vegetables

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