Four-Vegetable Chicken Stir-Fry
Chinese chili oil gives this Asian chicken dish extra pizzazz. A mix of broccoli, snow peas, carrots, and celery keep the calories and fat low.
Ingredients
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2 tablespoons cooking oil
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1 pound skinless, boneless chicken, cubed
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3 cups coarsely chopped broccoli
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3/4 cup coarsely chopped celery
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1/2 cup coarsely chopped carrots
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3/4 cup snow peas
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1/4 cup soy sauce
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1 teaspoon Chinese chili oil (optional)
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Hot cooked rice
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2 tablespoons water
Directions
1.
Add cooking oil to a wok or skillet; preheat over medium-high heat. Add half of the chicken; stir-fry 3 to 4 minutes or until no longer pink. Remove from wok. Repeat with remaining chicken. Set aside.
2.
Add broccoli, celery, and carrots to wok; stir-fry for 3 minutes. Add snow peas; stir-fry for 1 to 2 minutes or until crisp-tender.
3.
Add soy sauce, water, and chili oil, if you like; return chicken to wok. Stir-fry 1 minute or until heated through. Serve with hot cooked rice. Makes 4 servings.
Nutrition information
Calories 338, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 79 mg, Sodium 1096 mg, Carbohydrate 30 g, Fiber 4 g, Protein 30 g. Daily Values: Vitamin A 108%, Vitamin C 123%, Calcium 9%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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