저녁보통

Chicken Stir-Fry

Name: Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1/2 cup carrots, peeled, sliced thinly; 1/2 cup celery, sliced thin; 1/4 cup onion, cut into strips; 1 green pepper, cut into strips; 1 tablespoon garlic, finely chopped; 1 tablespoon ginger, finely chopped; 1 pound chicken, cooked, skin removed, sliced into strips; 1/2 teaspoon sugar; 3 tablespoons soy sauce, reduced sodium; 3 cups white rice, cooked

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.

25 min6 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 1/2 cups

248

칼로리

19g

단백질

27g

탄수화물

지방

식이섬유

당류

329mg

나트륨

포화지방 1 g · 콜레스테롤 50 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

출처: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

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