Stir-Fry Chicken And Vegetables Recipe

Name: Stir-Fry Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 lb. boneless, skinned chicken breasts, cut into 1 1/2 inch cubes; 1 1/3 c. broccoli flowerets; 1 c. (1 inch) carrot sticks; 1/2 c. (1-inch) celery sticks; 1/3 c. green pepper strips; 1/3 c. sliced fresh mushrooms; 1/2 c. water; 2 c. unsweetened pineapple juice; 2 Tbsp. chopped fresh parsley; 1 Tbsp. plus 1 tsp. cornstarch; 2 tsp. dry mustard; 2 tsp. ground ginger; 2 tsp. dried whole tarragon; 1/8 tsp. white pepper; 3 c. hot cooked rice, cooked without salt or fat

Servings: persons

2 Tbsp. vegetable oil
1 lb. boneless, skinned chicken breasts, cut into 1 1/2 inch cubes
1 1/3 c. broccoli flowerets
1 c. (1 inch) carrot sticks
1/2 c. (1-inch) celery sticks
1/3 c. green pepper strips
1/3 c. sliced fresh mushrooms
1/2 c. water
2 c. unsweetened pineapple juice
2 Tbsp. chopped fresh parsley
1 Tbsp. plus 1 tsp. cornstarch
2 tsp. dry mustard
2 tsp. ground ginger
2 tsp. dried whole tarragon
1/8 tsp. white pepper
3 c. hot cooked rice, cooked without salt or fat

1
Heat oil in wok at medium-high (325u00b0) for 1 to 2 minutes.
2
Add chicken; stir fry 6 to 8 minutes.
3
Remove the chicken from wok; reserve pan drippings.
4
Add broccoli, carrot, celery, green pepper, mushrooms and water to wok; stir-fry 6 minutes or until vegetables are crisp-tender.
5
Remove vegetables from wok.
6
Combine pineapple juice and next 6 ingredients in a small bowl.
7
Add to wok; cook until thickened, stirring occasionally.
8
Add chicken and vegetables to the sauce in wok.
9
Reduce heat to low (225u00b0) and simmer 2 to 3 minutes.
10
Serve over hot rice.

1049

kcal

Calories

Fat

177

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 16 ingredients. The key ingredients include: 2 Tbsp. vegetable oil, 1 lb. boneless, skinned chicken breasts, cut into 1 1/2 inch cubes, 1 1/3 c. broccoli flowerets, 1 c. (1 inch) carrot sticks, and more.

Yes, Stir-Fry 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-Fry Chicken And Vegetables

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