Chicken Stir Fry
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Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (24)

Chicken Stir Fry

NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 33%
CARBS 17G34% OF CAL
3G FIBER0G ADDED0G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 8G35% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick stir-fried chicken with crisp vegetables in a savory soy-ginger sauce served over rice. Ready in 30 minutes, it rivals takeout quality.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons cornstarch
  • 1-1/2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 3/4 cup chicken stock (chicken broth works)
  • 1 tablespoon brown sugar (lightly measured, do not pack!)
  • 1/2 teaspoon toasted sesame oil (or plain)
  • Freshly cracked pepper
  • 1-1/2 tablespoons vegetable oil
  • 2 garlic cloves (finely chopped)
  • 1/2 tablespoon fresh ginger (finely chopped)
  • 1 cup yellow onion (thinly sliced, 1/2 medium onion)
  • 1/2 pound boneless, skinless chicken breast (8 ounces, cut into 3/4-inch chunks)
  • 3/4 cup carrot (very thinly sliced on the diagonal, 1 large carrot)
  • 1 cup snap peas
  • 1 cup broccoli florets
  • 1 cup red pepper (cut into strips, 1 medium pepper)
  • Optional garnish (see note 1)
  • White rice (or brown rice, optional, for serving)
PREP
20M
SODIUM
442MG
ESTIMATE
COMPLETE

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