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- user reviews (2)
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12
ounces skinless, boneless chicken breast halves
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1
cup water
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3
tablespoons reduced-sodium soy sauce
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1
tablespoon rice vinegar or white wine vinegar
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1
tablespoon cornstarch
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2
tablespoons cooking oil
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10
green onions, bias-sliced into 1-inch pieces
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1
cup thinly sliced fresh mushrooms
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12
cloves garlic, peeled and finely chopped
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1/2
cup sliced water chestnuts
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2
cups hot cooked white, jasmine, or basmati rice
1. Cut chicken into 1/2-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade; set aside.
2. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onion, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok.
3. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Cook and stir about 1 minute more or until heated through. Serve with rice. Makes 4 servings.
- Variation Garlic Chicken Stir-Fry with Cashews:Prepare as above, except stir 1/2 teaspoon crushed red pepper into marinade. Stir in 1 cup cashews with water chestnuts. Nutrition Facts per 1 cup: 511 cal., 25 g total fat (5 g sat. fat), 49 mg chol., 495 mg sodium, 44 g carbo., 3 g fiber, 30 g pro.Daily Values: 10% vit. A, 18% vit. C, 9% calcium, 25% ironExchanges: 2 1/2 Starch, 3 Very Lean Meat, 1/2 Vegetable, 4 Fat
- Servings Per Recipe 4,
- Calories 313,
- Protein (gm) 25,
- Carbohydrate (gm) 33,
- Fat, total (gm) 9,
- Cholesterol (mg) 49,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 437,
- Vitamin C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 490,
- Potassium (mg) 416,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Vegetables () 1,
- Starch () 2,
- Very Lean Meat () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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this is notably garlic-y. people will notice.
1/14/2011 05:12:24 PM Report AbuseThis is a great recipe! It's quick and easy and yummy! I like to add sliced red bell pepper and fresh pea pods when I make it. I don't have a wok, but an electric skillet works just as well!
2/10/2010 09:55:28 AM Report Abuse