Try this Chicken n Vegetable Stir Fry recipe, or contribute your own.
Suggest a better description* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 | ||
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Calories: 308 | ||
Calories from Fat: 82 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 1040.6mg | 36 % | |
Potassium 664.6mg | 17 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 10.6g | ||
Protein 41.9g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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