My creation taken from many other creations of Chicken Stir-Fry recipes. I serve with my creation of Fried Rice. Taste as good as any Asian Restaurant does.:)

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Name: Chicken & Broccoli Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 16 oz, Chicken Breast no skin, , sliced into strips; 1 tablespoon Corn Starch; 1 tablespoon Sherry Cooking Wine; 2 tablespoons Rice Vinegar; 1 tablespoon Soy Sauce; 1/2 cup Chicken Broth; 1/2 teaspoon Kosher Salt; 3 Cup Broccoli florets fresh; 4 tablespoons Peanut Oil; 1 cup Carrots chopped; 1 cup Snow Peas; 1/2 medium red pepper strips (optional); 3/4 cup mushrooms pieces (optional); 2 tablespoons Soy sauce; 2 teaspoons minced ginger 2 tsp; 2 teaspoons minced Garlic 2 tsp

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INGREDIENTS

16 oz, Chicken Breast ; no skin, , sliced into strips
1 tablespoon Corn Starch
1 tablespoon Sherry Cooking Wine
2 tablespoons Rice Vinegar
1 tablespoon Soy Sauce
1/2 cup Chicken Broth
1/2 teaspoon Kosher Salt
3 Cup Broccoli florets ; fresh
4 tablespoons Peanut Oil
1 cup Carrots ; chopped
1 cup Snow Peas
1/2 medium red pepper ; strips (optional)
3/4 cup mushrooms pieces ; (optional)
2 tablespoons Soy sauce
2 teaspoons minced ginger ; 2 tsp
2 teaspoons minced Garlic ; 2 tsp

Servings

INSTRUCTIONS

1. Cut Chicken into medium strips, then marinate for 1 hour in corn starch, sherry wine, Rice wine,soy sauce, Chicken broth and kosher salt.

2. After chicken is marinated well in a wok heat 1 tbsp of oil in large skillet and heat. Add broccoli to the Wok and Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Repeat this with the carrots then snow Peas being sure to add 1 Tbsp to each vegetable fry. Next in 1 tsp oil saute the garlic and the ginger. Plate it together with other sauteed veggies.

3. (optional) step remove the veggies, pur 2 Tbsp oil in wok then saute the red pepper strips & mushrooms.

4. Add the remaining oil and heat. Add chicken and saute. Next add soy sauce & Teriyaki sauce Cook until chicken is brown. Mix well and continue to stir fry. Cook until thickened and serve.

NOTES

Nutrition Facts
Serving size: 1/6 of recipe
Calories 198.2
Total Fat 10g 15%
Saturated Fat 1.6g 8%
Cholesterol 50.3mg 17%
Sodium 425mg 18%
Total Carbohydrates 7.3g 2%
Fiber 2.3g 9%
Sugar 2.2g
Protein 19.3g 39%

Tips
Ingredients is missing 2 tsp minced garlic to be added when minced ginger is added

Source
Author: LADYBUGPLUS
Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2350769

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Chicken & Broccoli Stir-Fry

16 oz, Chicken Breast no skin, , sliced into strips
1 tablespoon Corn Starch
1 tablespoon Sherry Cooking Wine
2 tablespoons Rice Vinegar
1 tablespoon Soy Sauce
1/2 cup Chicken Broth
1/2 teaspoon Kosher Salt
3 Cup Broccoli florets fresh
4 tablespoons Peanut Oil
1 cup Carrots chopped
1 cup Snow Peas
1/2 medium red pepper strips (optional)
3/4 cup mushrooms pieces (optional)
2 tablespoons Soy sauce
2 teaspoons minced ginger 2 tsp
2 teaspoons minced Garlic 2 tsp

1. Cut Chicken into medium strips, then marinate for 1 hour in corn starch, sherry wine, Rice wine,soy sauce, Chicken broth and kosher salt.

3. (optional) step remove the veggies, pur 2 Tbsp oil in wok then saute the red pepper strips & mushrooms.

4. Add the remaining oil and heat. Add chicken and saute. Next add soy sauce & Teriyaki sauce Cook until chicken is brown. Mix well and continue to stir fry. Cook until thickened and serve.

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Nutrition

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Serving Size: 1 Serving (328g)
Recipe Makes: 6 Servings

Calories: 591
Calories from Fat: 312 (53%)

Amt Per Serving		% DV

	Total Fat 34.6g	46 %
	Saturated Fat 16.5g	82 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 3.8g
Cholesterol 0mg		0 %
Sodium 7256.1mg		250 %
Potassium 826.7mg		22 %
Total Carbohydrate 66.5g		20 %
	Dietary Fiber 8.1g	33 %
	Sugars, other 58.4g
Protein 18.9g		27 %
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.

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Calories per serving: 591

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