Chicken Oriental Stir-Fry
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Yield: 10 cups (2.4L)
Servings: 4
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Related recipes: Asian,
Carrots, Celery, Dairy-Free, Easy, Egg-Free, Herbs, Low-Fat, Main Dishes, Onions, Poultry, Rice, Spinach, Sweet Pepper
Any combination of veggies works in this recipe; red pepper
and/or carrots add great color.
Ingredients
6 cups (1.2kg) cooked rice
1 tsp (5mL) sesame oil
16 ounces (455g) boned and skinned chicken breasts, (2 halves),
cut into 1/2-inch (1.5cm) cubes
1 Tbsp (7g) ginger root, grated
1 1/2 cups (225g) celery, chopped
1 1/2 cups (225g) red pepper, chopped
1 cup (180g) green onion, (3 onions), chopped
2 cups (70g) spinach leaves, chopped
Sauce:
1 cup (240mL) boiling water
1 tsp (6g) chicken bouillon granules
2 Tbsp (30mL) soy sauce, low sodium
2 Tbsp (30mL) rice vinegar
1 Tbsp (8g) cornstarch
Directions
Cook rice according to package directions.
Combine sauce ingredients in a small bowl (boiling water, chicken
bouillon granules, soy sauce, rice vinegar and cornstarch). Set aside.
In a large nonstick skillet or wok, pour in sesame oil and heat. Add
chicken cubes and grated ginger root, stir over high heat until chicken is opaque. Add celery
and red pepper, cook 1 minute. Add green onions and spinach, followed by the sauce. Cook 1 or
2 minutes longer allowing sauce to bubble and thicken.
Serve over hot rice.
Tip: To save time and keep fresh ginger root fresh, chop in food
processor and freeze in small container.
Nutrition Facts
Calories: 544
Total Fat: 4g
% Calories from fat: 6%
Protein: 36g
Carbohydrate: 89g
Cholesterol: 66mg
Sodium: 530mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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