Chicken Stir-Fry
This stir-fry is delicious for lunch or dinner. It is very quick to fix. It may also be served over spaghetti, rotini, and other macaroni products.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cups
248
Calories
19g
Protein
27g
Carbs
7g
Fat
1g
Fiber
2g
Sugar
329mg
Sodium
Saturated Fat 1 g · Cholesterol 50 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 tablespoons
carrots, peeled, sliced thinly
1/2 cup · or 1/2 can low-sodium carrots, about 8 ounces, drained
celery, sliced thin
1/2 cup
onion, cut into strips
1/4 cup
green pepper, cut into strips
1
garlic, finely chopped
1 tablespoon
ginger, finely chopped
1 tablespoon · optional
chicken, cooked, skin removed, sliced into strips
1 pound
sugar
1/2 teaspoon
soy sauce, reduced sodium
3 tablespoons
white rice, cooked
3 cups · or brown rice
Instructions
- 1
Heat a large pan with vegetable oil over high heat.
- 2
Add vegetables and garlic to the hot pan. Stir until garlic is slightly brown. If using ginger, add that too.
- 3
Add the chicken and sugar to the pan, then add soy sauce.
- 4
Stir the food for about 1 minute in the pan.
- 5
Serve with cooked rice.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
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