| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon cornstarch
- 1/4 cup ketchup
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion
- 3/4 pound boneless, skinless chicken cut into strips
- 1 teaspoon sesame oil, plus 1 teaspoon
- 1/2 sweet onion, sliced
- 1/2 red pepper, sliced
- 3/4 pound broccoli, cut into small pieces
- 2 carrots, peeled and thinly sliced
- 3 1/2 ounces shiitake mushrooms, thinly sliced
- Salt
Instructions
- In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
- Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.
Nutrition Facts
| Calories | 204 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 0.7 grams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 4.8 grams |
Reviews
I made this dish and served it over riced cauliflower with roasted garlic. It was delicious!
easy to prepare and great as left overs.
I have made this stir fry 3 times now, and every time I get rave reviews. In my house we opt for this recipie rather than take out!! Super easy and super yummy 🙂
The chicken in this dish was very tender, and the sauce was nice. I ended up having to use about a tablespoon of canola oil because I wasn’t paying attention and added the sesame oil to the marinade/sauce mixture. Be careful when removing the chicken from the wok as the sugar in the ketchup burns very quickly. Although I had taken the wok off the heat, it was so stuck on that I couldn’t “deglaze” it with water, let alone wipe it clean. The recipe also made very little sauce for all the veggies so I added a can of low sodium chicken broth so there would be some sauce to drizzle on our brown rice.
This is a very healthy dish packed with flavor. Be sure to use all the different veggies or add your own so your mouth gets a different sensation with every bite!