Chicken Vegetable Stir-Fry

By The Canadian Living Test Kitchen

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Chicken Vegetable Stir-Fry
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	280280 cal
pro	30 g30g pro
total fat	11 g11g total fat
sat. fat	1 g1g sat. fat
carb	15 g15g carb
fibre	3 g3g fibre
chol	66 mg66mg chol
sodium	714 mg714mg sodium
% RDI:	-
calcium	44 calcium
iron	1616 iron
vit A	116116 vit A
vit C	5252 vit C
folate	2121 folate

With just a toss of fresh ingredients, this is ready in no time.

Ingredients

1 lb boneless skinless chicken breasts 1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 tsp minced gingerroot 1 1tsp tspminced gingerroot
3 cloves garlic , minced3 3cloves garlic, minced
2 large carrots , thinly sliced2 2large carrotcarrots, thinly sliced
1 sweet green pepper , thinly sliced1 1sweet green peppersweet green peppers, thinly sliced
2 cups thinly sliced mushrooms 2 2cups cupsthinly sliced mushroommushrooms
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups bean sprouts , rinsed2 2cups cupsbean sprouts, rinsed
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced
Sauce
1/2 cup chicken stock 1/2 1/2cup cupchicken stock
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tbsp rice wine vinegar 1 1tbsp tbsprice wine vinegar
2 tsp cornstarch 2 2tsp tspcornstarch
2 tsp sesame oil 2 2tsp tspsesame oil
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce

Preparation

Cut chicken across the grain into thin strips. In wok or large deep skillet, heat half of the oil over high heat; stir-fry chicken, in 2 batches, until no longer pink inside, about 4 minutes. Set aside on plate.

Add remaining oil to wok; stir-fry ginger and garlic until fragrant, about 1 minute. Add carrots, green pepper, mushrooms and pepper; stir-fry for 1 minute. Add 1/4 cup (50 mL) water; cover and steam until vegetables are tender-crisp, about 4 minutes.

Sauce: Meanwhile, in bowl, whisk together chicken stock, soy sauce, vinegar, cornstarch, sesame oil and hot pepper sauce; pour into centre of wok and boil, stirring, until thickened, about 2 minutes.

Return chicken to pan; stir-fry until sauce is thickened and glossy. Spread bean sprouts all over platter; top with chicken mixture. Sprinkle with green onions.

Source : Canadian Living Magazine: October 2007