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Vegetable-Chicken Stir-fry

Vegetable-Chicken Stir-fry
Vegetable-Chicken Stir-fry is a gluten free and dairy free main course. One portion of this dish contains approximately 23g of protein, 6g of fat, and a total of 331 calories. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. If you have chicken broth, snow pea pods, garlic clove, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

1
Cook rice in water as directed on package.
Ingredients you will need
WaterWater
RiceRice
2
Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
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Oyster SauceOyster Sauce
Corn StarchCorn Starch
BrothBroth
SugarSugar
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BowlBowl
3
In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
Ingredients you will need
Corn StarchCorn Starch
Whole ChickenWhole Chicken
GingerGinger
SaltSalt
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BowlBowl
4
Heat oil in wok or large nonstick skillet over high heat until hot.
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Cooking OilCooking Oil
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Frying PanFrying Pan
WokWok
5
Add chicken mixture; cook and stir 3 minutes.
Ingredients you will need
Whole ChickenWhole Chicken
6
Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
Ingredients you will need
Bell PepperBell Pepper
MushroomsMushrooms
Snow PeasSnow Peas
Whole ChickenWhole Chicken
GarlicGarlic
7
Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender.
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VegetableVegetable
BrothBroth
SauceSauce
8
Serve over rice.
Ingredients you will need
RiceRice
DifficultyMedium
Ready In30 m.
Servings4
Health Score17
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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