Chef Meg's Veggie Chicken Stir Fry - 12.7g Carbs, 2.7g Fiber, 4.1g Sugar
From: SparkPeople user CHEF_MEG
This is a great meal for a busy night--for some added fun, leave the
forks in the cabinet and bring out the chopsticks!
1 Tbsp low-sodium soy sauce
1 tsp hoisin sauce
1 cup warm water
1 Tbsp cornstarch
1 tsp peanut or olive oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp Thai hot sauce
2 cup mushrooms, sliced
2 cup broccoli slaw or chopped broccoli
1 cup carrots, shredded
1 red pepper, roasted
2 cup chicken breasts, cooked and cubed
Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside.
In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens.
Serve with brown rice or rice noodles. (Not included in nutrition)
Servings: 4
Serving Size: 2 cups
Nutrition per Serving:
148.9 Calories, 2.3g Total Fat, 0.4g Saturated Fat, 0.4g Polyunsaturated Fat, 1.1g Monounsaturated Fat, 41.1mg Cholesterol, 265.3mg Sodium, 450.8mg Potassium, 12.7g Total Carbs, 2.7g Dietary Fiber, 4.1g Sugars, 18.9g Protein
