Chicken Stir Fry

Claudia

Chicken, celery, red pepper, garlic, scallions, water chestnuts and bean sprouts are flavor enhanced by sesame oil, soy sauce and ginger in this quick and easy stir fry.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch, Main Course, meatless meal

Servings

Calories 328 kcal

Ingredients

1 chicken breast
4 stalks celery
1 red pepper
3 scallions
4 cloves garlic
1 small can water chestnuts
1 package fresh bean sprouts
1/3 cup sesame oil
½ cup chicken broth
3 tablespoons soy sauce
1½ teaspoons ground ginger OR 2 tablespoons chopped fresh ginger

Instructions

Prepare Ingredients

Measure out 1/3 cup sesame oil.
Chop up the celery in 1/4 inch pieces, the red pepper into bite sized pieces and chop the garlic and scallion up small.
Chop the chicken into bite sized pieces, keeping in mind they will shrink during cooking. Try to keep the pieces about the same size so they will cook evenly.
Mix up the stir fry sauce using chicken broth, soy sauce and ginger.
If you are serving this stir fry over a starch like rice or noodles, time when to start cooking them according to when your stir fry will be done. It takes about 20 minutes to cook the stir fry.

Cooking Instructions

Note: If your vegetables start to stick to the skillet or get browned at any point turn the heat down a little and add some sesame oil.
In a warmed large heavy bottomed skillet on medium high heat, pour enough sesame oil to cover the bottom. Add the celery and red pepper to the skillet and sauté on medium high heat, stirring frequently until they are no longer crunchy crisp. It will take about 5 minutes.
Add the scallions and garlic to the skillet and mix them in well until they soften a bit. This will only take a minute or two.
Still on medium high heat, add the water chestnuts and bean sprouts and incorporate them into your vegetable mix. Cook them for 3 to 4 minutes.
Add any remaining sesame oil to the skillet and then the chicken pieces. Keep everything sizzling. Cook until the chicken is no longer pink in the middle. Check for doneness often. Do not overcook your chicken.
As soon as the chicken is done, add the sauce mix to the skillet, letting it come to a boil. Once at the boiling point, remove from the heat.
Serve over rice, pasta or noodles, or eat it just as it is without using a starch.

Nutrition

Calories: 328kcalCarbohydrates: 22gProtein: 18gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 37mgSodium: 976mgPotassium: 687mgFiber: 6gSugar: 8gVitamin A: 1237IUVitamin C: 55mgCalcium: 52mgIron: 3mg

Keyword asian flavored stir fry, chicken stir fry with vegetables, make your own asian flavored sauce, one pan meal, stir fry