Oriental Chicken Stir Fry
Oriental Chicken Stir Fry
Any combination of veggies works in this recipe; red pepper and/or carrots add great color.
Calorie: 957, Proteins: 107 g, Total Fat: 16 g, Fiber: 16.90 g, Sugar 7 g.


6 cups cooked rice 1 tsp sesame oil 16 oz boned and skinned chicken breasts, (2 halves), cut into 1/2-inch (1.5cm) cubes 1 Tbs ginger root, grated 1 cups celery, chopped 1 cups red pepper, chopped 1 cup green onion, (3 onions), chopped 2 cups spinach leaves, chopped 1 cup boiling water 1 tsp chicken bouillon granules 2 Tbs soy sauce, low sodium 2 Tbs rice vinegar 1 Tbs cornstarch


Cook rice according to package directions. Combine sauce ingredients in a small bowl (boiling water, chicken bouillon granules, soy sauce, rice vinegar and cornstarch). Set aside. In a large nonstick skillet or wok, pour in sesame oil and heat. Add chicken cubes and grated ginger root, stir over high heat until chicken is opaque. Add celery and red pepper, cook 1 minute. Add green onions and spinach, followed by the sauce. Cook 1 or 2 minutes longer allowing sauce to bubble and thicken. Serve over hot rice.

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