Shoyu Chicken Stir Fry
Recipe: #3829
January 03, 2012
Categories: Chicken, Cabbage, Carrot, Garlic, Mushrooms, Onions Peppers, Asian, Wok/Stir-Fry, Heart Healthy, Zucchini, Chicken Dinner, more
" This chicken recipe was originally posted in all.recipes by The Big E. I made several changes and turned it into a chicken stir fry with lots of vegetables. If you like your vegetables well done cook longer - they will still have crunch to them using the timing in this recipe"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (532.2 g)
- Calories 324
- Total Fat - 10.3 g
- Saturated Fat - 3.9 g
- Cholesterol - 34.8 mg
- Sodium - 810.9 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 11.3 g
- Sugars - 16.4 g
- Protein - 19.6 g
- Calcium - 330.6 mg
- Iron - 5.1 mg
- Vitamin C - 106.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a ziplock back or ceramic bowl mix the soy, sugar, water, garlic, 1/4 cup chopped onion, ginger, pepper, oregano, chili flakes, cayenne, paprika and chicken
Step 2
Seal the bag or mix well in bowl. Place in fridge for several hours to meld the flavors
Step 3
Half an hour before dinner heat a wok or large skillet, lid required, to medium high heat, brown the mushrooms and onion, about 3 minutes, add sliced carrots 2 minutes more
Step 4
Add the chicken and all the marinade, stir fry for about 5 minutes so the chicken starts to brown
Step 5
Add the shredded cabbage, strir fry 2 minutes, then add the broccoli, peppers, zucchini and vermouth, cover and let it simmer for about 8 minutes. You want the veggies to still be a bit crisp
Step 6
Serve with rice or noodles
Tips
No special items needed.
0 Reviews
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