Vegetables & Chicken Stir Fry

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Name: Stir Fry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1/2 pound Boneless chicken raw; 1/2 cup Dark sesame oil toasted; 2 tablespoons Corn starch; 1 Carrot sliced; 1/2 Bell pepper sliced; Broccoli Florets; Cauliflower; Snow peas; 1 1/2 cups Jasmine Rice; 5 tablespoons Vegetable oil; 1 medium onion chopped; 3 tablespoons Water; 1/2 cup Teriyaki sauce

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INGREDIENTS

1/2 pound Boneless chicken ; raw
1/2 cup Dark sesame oil ; toasted
2 tablespoons Corn starch
1 Carrot ; sliced
1/2 Bell pepper ; sliced
Broccoli Florets
Cauliflower
Snow peas
1 1/2 cups Jasmine Rice
5 tablespoons Vegetable oil
1 medium onion ; chopped
3 tablespoons Water
1/2 cup Teriyaki sauce

Servings

INSTRUCTIONS

Chicken Pre-Prep

Thoroughly mix corn starch into sesame oil. Cut chicken tenders into bite-size chunks. Mix chicken chunks into corn starch/oil mix and marinade for >30 min.

Prepare rice per rice instructions.

Cut vegetables into bit-size chunks.

In a wok, brown chicken in 3 tbls oil, remove and set aside. Drain oil from wok.

Add 2 tbls oil and cook onion until soft. Add all vegetables and water. Cook covered for 3 min. Add chicken, toss with vegetables and add teriyaki sauce, cover again and cook for another 2 min.

Serve over rice.

NOTES

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Nutrition

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Serving Size: 1 Serving (380g)
Recipe Makes: 4 Servings

Calories: 815
Calories from Fat: 374 (46%)

Amt Per Serving		% DV

	Total Fat 41.5g	55 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 19.2g
	Polyunsanturated Fat 15.3g
Cholesterol 32.9mg		10 %
Sodium 1456mg		50 %
Potassium 709.1mg		19 %
Total Carbohydrate 85.3g		25 %
	Dietary Fiber 4.9g	19 %
	Sugars, other 80.5g
Protein 24.4g		35 %
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: 815

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