Chicken Stir-Fry

Name: Chicken Stir-Fry
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 2 tablespoon vegetable oil; 0.5 cup carrots (peeled, sliced thinly); 0.5 cup celery (sliced thin); 0.25 cup onion (cut into strips); 1 green pepper (cut into strips); 1 tablespoon garlic (finely chopped); 1 tablespoon ginger (finely chopped); 1 pound chicken (cooked, skin removed, sliced into strips); 0.5 teaspoon sugar; 3 tablespoon soy sauce (reduced sodium); 3 cup white rice (cooked)

This stir-fry is delicious for lunch or dinner. It is very quick to fix. It may also be served over spaghetti, rotini, and other macaroni products.

Prep: 20 min
Cook: 7 min
Total: 27 min
Servings: 6
Cuisine: East Asian
Difficulty: Easy

Dietary

Dairy-Free
Nut-Free
Egg-Free
Low-Sugar

Ingredients

2 tablespoon vegetable oil
0.5 cup carrots (peeled, sliced thinly)
0.5 cup celery (sliced thin)
0.25 cup onion (cut into strips)
1 green pepper (cut into strips)
1 tablespoon garlic (finely chopped)
1 tablespoon ginger (finely chopped)
1 pound chicken (cooked, skin removed, sliced into strips)
0.5 teaspoon sugar
3 tablespoon soy sauce (reduced sodium)
3 cup white rice (cooked)

Instructions

Heat a large pan with vegetable oil over high heat.
Add carrots, celery, onion, green pepper, and garlic to the hot pan.
Stir until garlic is slightly brown.
If using ginger, add that too.
Add the chicken and sugar to the pan, then add soy sauce.
Stir the food for about 1 minute in the pan.
Serve with cooked white rice.

Notes

Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 °F, as measured by a food thermometer.

Nutrition (per serving)

Calories: 248
Protein: 18.8 g
Carbohydrates: 26.6 g
Fat: 6.8 g
Fiber: 1.2 g
Sodium: 329 mg
Saturated Fat: 1.1 g
Sugar: 1.9 g
Cholesterol: 50 mg