Recipe by KatieKS
"A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles."
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minced fresh ginger
red pepper flakes
skinless, boneless chicken breast halves, thinly sliced
green bell pepper, cut into matchsticks
1 (8 ounce) can
sliced water chestnuts, drained
broccoli, broken into florets
onion, cut into large chunks
Really great recipe! I added snap peas because I love them. I also added some hot oil to give it a little more kick. (We like spicy stuff!) Will make this again.
this was decent. I liked it but it needed a little more asian flavor to it for my liking. It was not bad though!
I made the marinade for the chicken according to recipe. Instead of the vegetables called for, I used a bag of frozen stir fry vegetables because that is what I had on hand. I cooked it as directed. The chicken was tender and the sauce was very flavorful. We loved it and this will be my new chicken stir-fry recipe. Thank you.
We couldn't eat this dish. Total salt overload due to the amount of soy sauce this recipe calls for. Be cautious! I thought it was odd that I used 3/4 of my new bottle of soy sauce. Chefs beware.....unless you absolutely love lots of salt!
I thought it was delicious. but to satisfy my preferences i made a few adjustments.
added fresh cilantro, snow peas, mushrooms, and some store bought stir fry sauce in addition to the homemade so that there is more "juice" to put on the rice.
I also think next time i'm going to put a pinch of wasabi to give it a little kick! :)
this is the first successful stir fry i've made and i'm looking forward to making it again. Thank you!
This was a very tastey recipe. To give it additional pizazz add freshly chopped cilantro (1 Tablespoon per serving) and chopped cashews (2 Tablespoons per serving).
I think you need to highlight to people not used to cooking with soy sauce, that they need to use a Dark Chinese Soy which is a lot less saltier than a Japanese soy or a light soy sauce :)
This was good. But I made a few mods to suit my personal taste and local availability,
For veggies I used mushrooms, broccoli, red peppers and added some sweetcorn kernels at the very end. It made a very colourful (red, green, yellow) dish.
Also used a grated chilli rather than garlic in the marinade, and served with noodles not rice
I found that (since I like my vegetable reasonably crispy) I did not need the last 5-7 minutes cooking. Just stir fried the chicken in step 4, then added the veggies back for 30 secs to heat through.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
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