Chicken Stir Fry
Recipe: #5147
April 10, 2012
Categories: Chicken, Broccoli, Onions, Asian, Marinate, Wok/Stir-Fry, Diabetic, High Fiber High Protein, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Sodium, Chicken Dinner, more
"I made this one up purely so I could test out a new pan. The amounts or approximate, but pretty close. A word of warning about Thai Chili Garlic sauce, though: it is WAY hot! Use less or leave it out entirely if you don't like spicy food. Prep time is for marination."
Ingredients
Nutritional
- Serving Size: 1 (380.3 g)
- Calories 272.9
- Total Fat - 15.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 10.9 mg
- Sodium - 368.3 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 8 g
- Sugars - 8.9 g
- Protein - 14.7 g
- Calcium - 253.8 mg
- Iron - 2.7 mg
- Vitamin C - 79.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a zip-top plastic bag, combine chicken and next five ingredients (through tarragon). Marinate in refrigerator about 2 hours.
Step 2
Heat olive oil in a large skillet; remove chicken from marinade and stir-fry until done, about 10 minutes. (Do not discard marinade.)
Step 3
Add onion to skillet and stir-fry for 5 minutes.
Step 4
Add broccoli, reserved marinade and chili garlic sauce to skillet; stir-fry 10 minutes.
Step 5
Add peanuts and stir-fry an additional 5 minutes.
Step 6
Serve over rice.
Tips
No special items needed.