Chicken, Mushroom And Vegetable Stir-Fry

Course : Chicken
Serves: 2
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1 1/2 cups cooked rice
8 ounces chicken breasts without skin
2 tablespoons soy sauce -- tamari
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon fresh ginger root -- or 1/4 tsp ground
1/4 teaspoon sugar substitute -- sugar twin
1/8 teaspoon garlic powder
2 cups fresh mushrooms -- sliced
1/2 cup green onions -- sliced 1/2 inch thick
1/2 cup celery -- sliced
1 small carrot -- thinly sliced
2 teaspoons canola oil
4 teaspoons chicken broth -- or more
1 cup frozen peas -- thawed

Preparation / Directions:

About 30 minutes before serving, prepare rice and keep warm. Cut chicken into 1/8" thick slices. In medium size bowl, mix chicken, soy sauce, sherry, cornstarch, ginger or fresh ginger, Sugar Twin or whatever sugar substitute you may use, and garlic power let marinade while you prepare vegetables. Prepare the vegetables and have ready. In 12" wok or large frypan heat 2 teaspoons chicken broth and 1 teaspoon of the Canola oil on medium-high heat (#6 on my stove). Add carrots, celery, stir fry about 2 minutes, push aside, add mushrooms and green onions, add more chicken broth if needed, stir fry until mushrooms are tender, about 2 minutes. With slottee spoon remove all the vegetable to a heated bowl. In the same wok or frypan a the remaining oil and broth, add more broth if you so desire., cook chicken mixture stirring quickly and frequently until chicken is cooked about 3 minutes, return vegetables to the wok or frypan, add peas and thoroughly heat, add more cornstarch if the sauce does not thicken. Serve over rice.


Nutritional Information:

461 Calories (kcal); 7g Total Fat; (13% calories from fat); 32g Protein; 63g Carbohydrate; 53mg Cholesterol; 1251mg Sodium

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