On-the-Fly Stir-Fry

A simple stir-fry can pack a meal's-worth of nutrition onto a single plate. Dinner is on the table with a fast flip of the wrist.

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3 users rated this recipe an average rating of 2.5
Makes:
4 servings
Start to Finish:
25 mins
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On-the-Fly Stir-Fry

Ingredients
8
ounces skinless boneless chicken breast, cut into thin strips
2
medium carrots, thinly bias-sliced
1 1/2
cups small broccoli florets
2
cloves garlic, minced
1/4
cup bias-sliced green onion
3
tablespoons chopped honey-roasted peanuts
1
tablespoon grated fresh ginger
1
tablespoon reduced-sodium soy sauce
1
teaspoon toasted sesame oil
1/4
teaspoon crushed red pepper
1/4
cup bottled plum sauce
1/4
cup water
 
Hot cooked rice or rice noodles

Directions

  1. Spray a nonstick wok or skillet with nonstick spray coating. Add the chicken, carrots, broccoli, and garlic and stir-fry for 3 to 4 minutes. Add the green onion, peanuts, ginger, soy sauce, sesame oil, and crushed red pepper and stir-fry for 2 minutes more.
  2. Stir in the plum sauce and water. Heat through. Serve over hot cooked rice or noodles. Makes 4 servings.

From the Test Kitchen

Cut up vegetables; cover and chill up to 24 hours before using.

Nutrition Facts

(On-the-Fly Stir-Fry)
    Per serving:
  • 523 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 30 mg chol.,
  • 227 mg sodium,
  • 104 g carb.,
  • 3 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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