Recipe courtesy of Kathleen Daelemans
Market Basket Chicken Vegetable Stir-fry
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 48
- Sodium
- 74
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced scallions
1 pound boneless, skinless, chicken breasts, sliced into strips
1 cup broccoli spears
1 cup julienned carrots
1/2 pound green beans, chopped
1/2 cup julienned red pepper
1 cup quartered button mushrooms
3 heads baby bok choy, chopped
Low sodium teriyaki sauce
Directions
- Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.