Similar to my veggie stir fry, but with chicken strips. A simple soy and cornstarch glaze make it pretty without adding a ton of fat or calories. I served this with Texmati rice, an American version of Basmati.
01:15
00:30
01:45
cal
221kcal
Low fat
7g
Low sat-fat
2g
High chol
73mg
High sodium
493mg
Low carbs
12g
Serving size
291g
Calories from fat
61kcal
Fiber
3g
Protein
27g
Sugar
5g
Ingredients
- 2 lbs boneless skinless chicken breast
- 8 oz sliced carrot sticks
- 8 oz sugar snap peas
- 8 oz baby zucchini
- 8 oz sweet peppers
- 8 oz sliced white mushrooms
- 5 tbsp low sodium soy sauce
- 4 scallions
- 4 cloves garlic
- 2 tbsp freshly minced ginger
- 2 tbsp cottonseed oil
- 2 tbsp Chinese Five Spice
- 1 tbsp corn starch
- 4 tbsp water
Directions
- Chop garlic, scallions, ginger
- Add to 4 tbsp soy sauce, reserving about 1 tbsp ginger and one full scallion for later
- Slice chicken into strips
- Marinate chicken in soy ginger sauce
- Add cornstarch and five spice in 1 tbsp soy and water and set to the side to allow the cornstarch to dissolve
- Slice carrots, zucchini
- Heat wok with oil, add chicken
- Cook chicken until almost cooked through
- Remove chicken from wok, place in oven to keep warm
- Add veggies, starting with the carrots
- When vegetables are crisp-tender, add the chicken back into the wok
- Toss in the reserved ginger and scallions and mix well
- Add cornstarch mixture to chicken and vegetables, stir to mix well
- Cook, stirring consistently, for another five minutes