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Stir-Fried Chicken and Vegetables

Stir-Fried Chicken and Vegetables
Stir-Fried Chicken and Vegetables might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One portion of this dish contains approximately 34g of protein, 9g of fat, and a total of 370 calories. If you have chicken broth, broccoli florets, garlic, and a few other ingredients on hand, you can make it. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert.

Instructions

1
Watch how to make this recipe.
2
Heat oil in a wok or large skillet over medium-high heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
WokWok
3
Add garlic and ginger and cook 1 minute.
Ingredients you will need
GarlicGarlic
GingerGinger
4
Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
Ingredients you will need
Whole ChickenWhole Chicken
5
Add onions, carrots, and peppers and cook 1 minute.
Ingredients you will need
CarrotCarrot
PeppersPeppers
OnionOnion
6
Add snap peas, corn and broccoli and cook 2 minutes.
Ingredients you will need
Sugar Snap PeasSugar Snap Peas
BroccoliBroccoli
CornCorn
7
Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
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VegetableVegetable
Soy SauceSoy Sauce
8
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens.
Ingredients you will need
Chicken BrothChicken Broth
Corn StarchCorn Starch
SauceSauce
Equipment you will use
BowlBowl
WokWok
9
Serve over rice.
Ingredients you will need
RiceRice
DifficultyMedium
Ready In22 m.
Servings4
Health Score52
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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