Chicken Stir-Fry
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.
- Yield
- 6 Servings
- Serving size
- 1 1/2 cups
- Rating
- 2.56 of 5 (16 ratings)
Food groups
- Grains: 1 ounces
- Protein Foods: 2 ounces
- Vegetables: 1/4 cups
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup carrots, peeled, sliced thinly (or 1/2 can low-sodium carrots, about 8 ounces, drained)
- 1/2 cup celery, sliced thin
- 1/4 cup onion, cut into strips
- 1 green pepper, cut into strips
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped (optional)
- 1 pound chicken, cooked, skin removed, sliced into strips
- 1/2 teaspoon sugar
- 3 tablespoons soy sauce, reduced sodium
- 3 cups white rice, cooked (or brown rice)
Directions
- Heat a large pan with vegetable oil over high heat.
- Add vegetables 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 rice.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 248.16 |
| Total Fat | 6.8 g |
| Saturated Fat | 1.11 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 50.04 mg |
| Carbohydrates | 26.58 g |
| Dietary Fiber | 1.18 g |
| Total Sugars | 1.93 g |
| Added Sugars included | 0 g |
| Protein | 18.77 g |
| Calcium | 26 mg |
| Potassium | 343 mg |
| Sodium | 328.94 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 35 mg |
| Phosphorus | 178 mg |
| Selenium | 22 mg |
| Zinc | 1 mg |
| Vitamin A | 87 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 16 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 11 mcg |
| Folate | 93 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 7 mg |
| Choline | 47 mg |
Notes
Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 °F, as measured by a food thermometer.
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Source
Recipe by: A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chicken-stir-fry. Federal works are public domain in the United States.