Main Dishes

Chinese Chicken Stir Fry with Vegetables by Cheryl

50

Chicken Stir fry is so good and you can add so many kinds of vegetables to it, so it always turns out different. The flavorful sauce is just a little spicy with crushed red chili flakes

8
WHAT YOU Need:
1 pound boneless, skinless chicken breasts, cut into thin strips
4 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger root or ground ginger
1/4 teaspoon crushed red chili flakes
2 tablespoons vegetable oil, divided
1 each red bell pepper and onion, sliced
1/4 pound Chinese broccoli, cut into 1-inch pieces
1 bag frozen sliced carrots
1 (8 ounce) can sliced water chestnuts, drained
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
1/4 pound sliced mushrooms and snow peas

For the Final sauce:
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
2 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds
Hot cooked fried rice(see my recipe)
What to do: In bowl, combine chicken, 2 Tbsp. each soy sauce and cornstarch let stand 15 minutes. Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger,...
See the full directions on my site
Nutritions

Calories
118

Sodium
535mg
22% DV

Fat
5g
8% DV

Protein
6g
12% DV

Carbs
12g
4% DV

Fiber
2g
10% DV