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Recipe Name: A Healthy Stir-fry Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Pound(s) Chicken breast, skinless
1 Cup(s) Red bell pepper, sliced
1 Cup(s) Carrots, sliced
1 Cup(s) Celery, sliced
1 Cup(s) Broccoli florets
1 Cup(s) Mushrooms, sliced
1/2 Cup(s) Water chestnuts, sliced
6 Cloves garlic
2 Tablespoon(s) Fresh ginger, chopped
4 Scallions, cut into 1-inch
1/2 Teaspoon(s) Cayenne pepper
1 Tablespoon(s) Dark sesame oil
2 Tablespoon(s) Low-sodium soy sauce
2 Tablespoon(s) Cornstarch
1 Tablespoon(s) Apricot all-fruit, sugarless
1/2 Cup(s) Chicken stock
5 Pound(s) Chicken backs, necks wings
2 Carrots, cut into chunks
4 Celery stalks, cut into
1 Onion, quartered
5 Sprigs fresh parsley
1 Sprig fresh thyme
2 Bay leaves
5 Whole black peppercorns
How To Prepare: Rinse chicken and place in large stock pot. Add all
stock ingredients and fill with cold water. Keep 2 inches of water
covering ingredients. Simmer over low heat, uncovered for 3 hours.
Skim foam from surface, but do not stir. Strain through 2 layers of
rinsed cheesecloth. Discard bones and vegetables. Chill stock and
remove small layer of fat. Refrigerate for up to 4 days or freeze.
Stir Fry Cut chicken breasts into strips. Set aside. Put sesame oil in
skillet on high heat. Saute garlic and ginger. Use a wooden spoon,
making sure not to let the garlic get too brown. Lower heat to medium
and add chicken strips, cooking until all sides are white but still
raw inside. Remove chicken and place in a bowl. Return skillet to high
heat and add red peppers, carrots, celery, scallions, mushrooms,
broccoli, water chestnuts and soy sauce. Stir-fry until vegetables are
hot but not limp. Combine cold chicken stock, all-fruit and
cornstarch. Place chicken back into skillet and pour in stock mix.
Cook until sauce thickens and chicken is cooked. Serves 6 on a bed of
rice or mixed greens. Notes: Toukie Smith is a well-known New York
City social activist, model and actress. As if that weren't enough,
she also owns her own restaurant-Toukie's, in the West Village. "I
came from a family that when they said butter, they meant butter,"
says Toukie. "This stir-fry recipe used to have a stick of butter in
it. I called it Sassy Treadmill Chicken. What I do now is lighten
everything up, because there is only so much you can do on the
treadmill." For this stir-fry, she does not use a wok, because it
collects grease; she prefers a flat pan. Sassy, Sweet Stir-Fry Chicken
Healthy Recipes are provided by Our Home. © 1997 Lifetime
Entertainment Services. All rights reserved. Formatted using MC Buster
by Barb at PK Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2861
Calories From Fat: 489
Total Fat: 54.5g
Cholesterol: 827.5mg
Sodium: 2432.2mg
Potassium: 5948.1mg
Carbohydrates: 266.1g
Fiber: 20.9g
Sugar: 135.1g
Protein: 312.1g

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