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Master Chicken Stir Fry
15 min prep time
12 min cook time
5servings
Recipe by
Robyn Webb
Source
The Perfect Diabetes Comfort Food Collection
Photo by
Renee Comet
How to Make Master Chicken Stir Fry
15 min prep time
12 min cook time
5servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- In a medium-sized bowl, combine the chicken with 1 tbsp of the soy sauce, rice vinegar, and 2 tsp of the cornstarch. Set aside to marinate at room temperature for 15 minutes.
- In another bowl, combine the remaining 1/2 tbsp soy, the remaining 1 tbsp cornstarch, 3/4 cup of the chicken broth, hoisin sauce, and sriracha. Set aside.
- Heat half the vegetable oil in a large wok over high heat. When hot, turn the heat to medium high and add the chicken. Stir fry for 5 minutes or until the chicken is cooked through. (You do not need to continuously stir the chicken as you want the chicken to develop a crust and sear.) Remove the chicken from the wok to a plate and set aside.
- Add the remaining oil to the wok. Add in the garlic and ginger and stir fry for 30 seconds. Add the red pepper, celery, and broccoli and stir fry for 30 seconds. Add the remaining chicken broth, cover, and steam 3 minutes.
- Add the chicken and stir fry for 1 minute. Add in the sauce and cook for 1 minute, coating the chicken and vegetables with the sauce. Serve immediately.
Nutrition facts
5 Servings
-
Serving Size
1 cup
- Amount per serving Calories 180
-
Total Fat
5g
- Saturated Fat 1.1g
- Trans Fats 0g
- Cholesterol 55mg
- Sodium 390mg
-
Total Carbohydrate
10g
- Dietary Fiber 2g
- Total Sugars 4g
- Added Sugars 0g
- Protein 21g
- Potassium 400mg
- Phosphorous 185mg
Ingredients
boneless, skinless chicken breasts (cut into 1/2-inch × 1-inch strips)
1 lbs
lower sodium soy sauce (divided use)
1 1/2 tbsp
rice vinegar
1 tbsp
Cornstarch (divided use)
1 tbsp plus 2 tsp
low sodium chicken broth (divided use)
1 cup
hoisin sauce
2 tbsp
sriracha or garlic chili paste
1 tsp
vegetable oil (divided use. )
1 tbsp
garlic (minced)
3 clove
fresh ginger (peeled, grated)
1 tbsp
red bell pepper (cored, seeded, and thinly sliced)
1 med
celery (thinly sliced)
2 stalks
broccoli florets
1 cup
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