Chicken And Vegetable Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Boned/skinned chicken |
| breast cut into chunks | ||
| 1/2 | lb | Cabbage, chopped |
| 1 | Squash, sliced | |
| 1/3 | Zucchini, julienned about | |
| 2 | Cloves garlic, minced | |
| 1 | Onion, chopped | |
| 1/4 | c | Soy sauce |
| 2 | T | Lime juice, up to 3 |
| 1/2 | t | Ground ginger or equivalent |
| fresh minced | ||
| 2 | T | Tuong Ot, or similar Chili |
| Garlic Sauce | ||
| 1 | T | Vegetable oil |
| 1 | T | Sesame oil |
INSTRUCTIONS
Combine soy sauce, lime juice and ginger. Put chicken chunks in a bowl, pour soy mixture over them, and marinate, refrigerated, about 1/2 hour or more. In a wok, heat 1 tbsp. vegetable oil over medium heat. Add garlic; stir-fry about 30 seconds. Add onion and cook until just translucent. Remove chicken pieces from marinade (reserve) and add to wok in small batches; brown and remove. Add sesame oil and cabbage and cook about 5 minutes or until cabbage is tender. Add zucchini, squash, browned chicken pieces and reserved marinade. Cook about 4 more minutes or until chicken is just done; add chile garlic sauce and stir well to distribute. Serve over steamed white rice. Posted to CHILE-HEADS DIGEST by Kit Anderson <kitridge@bigfoot.com> on Jul 21, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 985
Calories From Fat: 365
Total Fat: 41g
Cholesterol: 292.4mg
Sodium: 2442.7mg
Potassium: 2132.2mg
Carbohydrates: 36.7g
Fiber: 9.9g
Sugar: 17.5g
Protein: 116.9g