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Chicken Stir Fry

Chicken Stir-Fry

A quick and savory chicken stir-fry with broccoli, cauliflower, mushrooms, and green onions in a light ginger-soy sauce. Finished with sesame oil and roasted peanuts, it is a simple, flavorful meal with plenty of crunch and color.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 256
Ingredients Method Notes

Ingredients
  

  • 12 ounces of skinless, boneless chicken breasts
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, finely minced
  • 1 cup broccoli florets
  • 1 cup cauliflower
  • ½ pounds fresh mushrooms, sliced
  • 4 green onions, cut into 1″ pieces
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons dry sherry,
  • 1 teaspoon finely minced fresh ginger
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • ¼ teaspoons sesame oil
  • ¼ cup dry-roasted peanuts

Method
 

  1. Trim any fat from chicken and thinly slice diagonally into 1″ strips.
  2. Add cornstarch and water in a small bowl and set aside
  3. In a large non-stick skillet or wok, heat oil and stir-fry chicken for 3-4 minutes or until cooked throughly and lightly browned. Remove and set aside.
  4. Add garlic and wait a few seconds to add the broccoli and cauliflower. Stir-fry for 2 minutes. Add mushrooms, green onions, soy sauce, sherry and ginger and cook for another 2 minutes.
  5. Add dissolved cornstarch, sesame oil, peanuts and chicken. Cook until heated throughly and sauce has thickened.
  6. Serve immediately

Notes

Food Exchanges: 3 1/2 Low-Fat Meat, 2 Vegetables
Chicken Stir-Fry was submitted by a home cook, this recipe has not been tested by Splenda Test Kitchens.