Stir-Fry Chicken Veggie
STIR-FRY CHICKEN VEGGIE
1 Tbsp. canola or olive oil
1 Pound chicken breasts (boneless, skinless) cut into bite size pieces
2 C. onions, chopped
2 C. broccoli florets
2 C. zucchini, chopped
1 C. red bell pepper, chopped
2 Tbsp. water
1 (10-12 Oz.) bag shredded cabbage, about 5 cups
Ingredients for Sauce:
¼ C. reduced-sodium soy sauce
2 Tbsp. Hoisin sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame, canola or olive oil
1 Tbsp. brown sugar
1 Dash red pepper flakes
HOW TO MAKE:
1-First prep all vegetables and dice the chicken. Set aside.
2-In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
3-Coat a large nonstick wok or pan with cooking spray. Add chicken and cook stirring often, until cooked through and white inside. Remove to a plate.
4-In the same pan, coat with more cooking spray and heat 1 tablespoon of oil. Add onions, broccoli, zucchini, red bell peppers and water.
5-Sauté over medium-high heat for 3-5 minutes until broccoli is soft.
6-Add cabbage and sauté another 2 minutes until cabbage is soft. Turn down to medium heat, add cooked chicken and sauce. Stir-fry for about 2 minutes until all heated through.
7-Stir constantly to blend everything.
8-Store any leftovers in the fridge for a few days.
Makes 4 servings. (each serving, ~2 cups)
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