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Chicken and Veggie Stir Fry

Chicken and Veggie Stir Fry

Chicken and vegetable stir fry with a simple garlic sauce makes for a quick and tasty meal anytime.
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Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Course: Main Dish
Cuisine: Chinese
Keyword: Chicken, Gout Friendly
Servings: 2 people
Calories: 263kcal
Author: James Strange

Ingredients

Chicken and marinade

  • 8 oz chicken I used thinly sliced breast
  • 1 teaspoon Rice Wine
  • 1 teaspoon soy sauce
  • 1 teaspoon Water
  • 1 Tablespoon cornstarch

Sauce

  • 1 Cup Chicken stock
  • 1 teaspoon Dark soy sauce
  • 1 Tablespoon Soy sauce
  • 1/2 teaspoon Black vinegar
  • 1 teaspoon Sugar
  • 1/2 teaspoon Sesame oil
  • 1.5 Tablespoons Cornstarch

Veggies

  • 1 Tablespoon garlic
  • 1/4 Cup red peppers
  • 1/4 Cup onion
  • 1/4 Cup Cabbage
  • 1/4 Cup green beans

Instructions

  • Marinate the chicken: Take eight ounces of chicken sliced relatively thin add one teaspoon of rice wine and mix well. Add one teaspoon of water and mix well. Add one teaspoon of soy sauce and mix well. Add one Tablespoon of cornstarch and mix until no white specks can be seen. If you see white specks add a few drops of water and mix. Set aside for at least 30 minutes.
    8 oz chicken, 1 teaspoon Rice Wine, 1 teaspoon soy sauce, 1 teaspoon Water, 1 Tablespoon cornstarch
  • Make the sauce: One Cup chicken stock, one teaspoon dark soy sauce, one Tablespoon soy sauce, 1/2 teaspoon black vinegar, one teaspoon sugar, 1/2 teaspoon sesame oil, and one and a half Tablespoons cornstarch. Mix all of these and set aside.
    1 Cup Chicken stock, 1 teaspoon Dark soy sauce, 1 Tablespoon Soy sauce, 1/2 teaspoon Black vinegar, 1 teaspoon Sugar, 1/2 teaspoon Sesame oil, 1.5 Tablespoons Cornstarch
  • Chop all your veggies and set on a ploet close to your stove
    1 Tablespoon garlic, 1/4 Cup red peppers, 1/4 Cup onion, 1/4 Cup Cabbage, 1/4 Cup green beans
  • To a hot pan add one Tablespoon of oil. Swirl the oil to coat the bottom of the pan. Add the chicken and spread out a little. Let it sear on one side for about 30 to 45 seconds. When it releases flip it over and sear on the other side. Then stir fry until the chicken changes color and does not look raw. Remove the chicken and set aside.
  • To the pan add 1/2 Tablespoon of oil. To the oil add the garlic. As soon you can smell garlic cooking (15 to 30 seconds) add your veggies. Keep tossing the veggies on high heat to get some color on them.
  • Stir the sauce (the cornstarch will sink) add it to the veggies and bring to a boil. When your veggies are almost done add your chicken.
  • Toss everything, heat your chicken all the way thru, and reduce your sauce just a little. It's now ready to serve.

Notes

[nutrition-label]

Nutrition

Calories: 263kcal | Carbohydrates: 25g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 940mg | Potassium: 384mg | Fiber: 2g | Sugar: 9g | Vitamin A: 767IU | Vitamin C: 33mg | Calcium: 34mg | Iron: 1mg
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