Chicken Stir Fry
|
|
Chicken Stir Fry
|
| Servings |
| 5people |
|
|
Ingredients
- 12oz frozen vegetables
- 2each chicken breasts
- 1batch marinade
Marinade
- 3tbsp low sodium soy sauce
- 1tbsp agave nectar or honey
- 1tbsp sesame oil
- 1tbsp sesame seeds
- 1tsp dried ginger
- 3 each garlic clovesminced
- 3/4 cup low sodium chicken brothcan substitute vegetable broth
- 1tbsp cornstarch
Instructions
Preparation for Freezing
- Chop chicken breasts into bite sized pieces and put in freezer safe sandwich sized bag.
- Prepare marinade by placing all ingredients into bowl and whisk until combined. Place marinade in medium sized freezer bags.
- Place both bags into a large freezer safe bag. Label & date including number of servings and instructions for cooking.
Cooking
- Place chicken and marinade in the refrigerator to thaw completely.
- Stirfry meat with a little oil in a wok or skillet for a few minutes until cooked through. Add frozen vegetables and extra marinade. Cook on high and stir frequently for 3-5 minutes until vegetables are heated and meat is no longer pink in the center (at least 165 F).
- Serve on its own or with a side of brown rice.
Recipe Notes
Nutrition Facts
Chicken Stir Fry
Amount Per Serving
Calories 194
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 38mg
13%
Sodium 463mg
19%
Potassium 193mg
6%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
12%
Sugars 5g
Protein 19g
38%
Vitamin A
11%
Vitamin C
9%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Information based on chicken stir-fry without rice.
Recipe adapted from happymoneysaver.com