Chicken and Vegetable Stir-Fry
Recipe: #4879
March 11, 2012
Categories: Chicken, Asparagus, Mushrooms, Onions, Asian, Birthday, Fathers Day, Mothers Day, Romantic Dinner, Wok/Stir-Fry, Chicken Dinner, more
"A stir-fry recipe I make quite often. It has a bit of a bite to it which is perfect for me. You can adjust the heat level by increasing or decreasing the sriracha sauce "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (322.5 g)
- Calories 183.8
- Total Fat - 6.2 g
- Saturated Fat - 1.9 g
- Cholesterol - 5.9 mg
- Sodium - 960.5 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 6.8 g
- Sugars - 10.5 g
- Protein - 7.6 g
- Calcium - 166.1 mg
- Iron - 2.3 mg
- Vitamin C - 28.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix chicken strips with the fish sauce, brown sugar, hot sauce, ginger and corn starch.
Step 2
Bring oil to medium-high heat in a large skillet.
Step 3
Cook chicken for about 5 minutes, until almost cooked
Step 4
Add the vegetables and cook, stirring occasionally until veggies are tender, but still a bit crisp.
Step 5
Serve over cooked bean sprouts or rice.
Tips
No special items needed.
1 Reviews
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