Chicken Stir Fry
View original ↗
Well Plated · by Erin Clarke★ 4.8 (9)

Chicken Stir Fry

NUTRITION · PER SERVING25M COOK
CAL 50%·PRO 100%
CARBS 162G65% OF CAL
12G FIBER0G ADDED0G INTRINSIC136G OTHER14G TOTAL SUGAR
FAT 10G9% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick-cooking stir-fried chicken with broccoli, bell peppers, edamame, and mandarin oranges in a savory-sweet sauce. Healthy and flavorful, served over brown rice.

mainchinesestir frybowlchickendairy free
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 tablespoons extra virgin olive oil (divided)
  • 1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 small onion (diced)
  • 4 tablespoons low sodium soy sauce (divided)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon red pepper flakes
  • 1 red bell pepper (cored and thinly sliced)
  • 12 ounces broccoli slaw
  • 1 cup shelled edamame (fresh or frozen and thawed)
  • 1 cup mandarin oranges packed in juice (drained)
  • Chopped green onions (for serving)
  • Toasted sesame seeds (optional, for serving)
  • Prepared brown rice or quinoa (for serving)
PREP
10M
SODIUM
765MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.