Chicken Vegetable Stir-Fry

Recipe

Chicken Vegetable Stir-Fry

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User Rating

3.75 out of 5 stars
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4 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 lbs.boneless, skinless chicken breasts
    1 dash(es)black pepper
    1small onion, chopped
    1medium carrot, peeled, sliced
    1celery, sliced
    ¾ c.chicken broth, divided
    1 tbsp.cornstarch
    1 tbsp.soy sauce
    1(8 oz) pkg noodles, cooked

    Directions

    1. Cut chicken into thin strips. Sprinkle with pepper and set aside.
    2. Spray a large non-stick skillet with non-stick cooking spray. Heat pan over medium heat for 2 minutes.
    3. Add chicken and stir-fry for 4 minutes, or until the chicken is light-brown and no longer pink.
    4. Add onion, carrot and celery.
    5. Stir in half the chicken broth. Bring to a boil.
    6. Reduce heat. Cover and simmer for 5 minutes.
    7. In a small bowl, stir together the remaining half of the chicken broth, cornstarch and soy sauce.
    8. Pour over chicken mixture. Stir well.
    9. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
    10. Mix with drained noodles.

    Nutrition facts

    Servings

    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 65mg
    • Sodium: 610mg
    • Total Carbohydrates: 24g
    • Protein: 30g

    Daily Values

    0%
    Vitamin A 50%
    0%
    Vitamin C 8%
    0%
    Iron 10%
    0%
    Calcium 4%