Chicken Oriental Stir-Fry
Related recipes: Asian,
Carrots, Celery, Dairy-Free, Easy,
Egg-Free, Herbs, Low-Fat,
Main Dishes, Onions, Poultry,
Rice, Spinach, Sweet Pepper
Any combination of veggies works in this recipe; red pepper
and/or carrots add great color.
Preparation facts
Servings: 4
Yield: 10 cups (2.4L)
Ingredients
6 cups (1.2kg) cooked rice
1 tsp (5mL) sesame oil
16 oz (455g) boned and skinned chicken breasts, (2 halves), cut
into 1/2-inch (1.5cm) cubes
1 Tbs (7g) ginger root, grated
1 1/2 cups (225g) celery, chopped
1 1/2 cups (225g) red pepper, chopped
1 cup (180g) green onion, (3 onions), chopped
2 cups (70g) spinach leaves, chopped
Sauce:
1 cup (240mL) boiling water
1 tsp (6g) chicken bouillon granules
2 Tbs (30mL) soy sauce, low sodium
2 Tbs (30mL) rice vinegar
1 Tbs (8g) cornstarch
Directions
Cook rice according to package directions.
Combine sauce ingredients in a small bowl (boiling water, chicken
bouillon granules, soy sauce, rice vinegar and cornstarch). Set aside.
In a large nonstick skillet or wok, pour in sesame oil and heat. Add
chicken cubes and grated ginger root, stir over high heat until chicken is opaque. Add celery
and red pepper, cook 1 minute. Add green onions and spinach, followed by the sauce. Cook 1 or
2 minutes longer allowing sauce to bubble and thicken.
Serve over hot rice.
Tip: To save time and keep fresh ginger root fresh, chop in food
processor and freeze in small container.
Nutrition facts
Serving Size 1 serving
Calories 641
Calories from Fat 90 (14%)
% Daily Value*
19%Total Fat 12g
12%Saturated
Fat 2.5g
Polyunsaturated Fat 5.4g
Monounsaturated Fat 2.5g
22%Cholesterol 66mg
22%Sodium 538mg
50%Potassium 1764mg
35%Total
Carbohydrate 106g
67%Dietary
Fiber 16.9g
Sugars 7g
Sugar Alcohols 0g
81%Protein 41g