Chicken Veggie Stir Fry

How to cook Chicken Veggie Stir Fry

Ingredients: 3 tablespoons vegetable grease 3 skinless, boneless chicken breast halves – cut into strips 2 stalks celery, chopped 2 zucchini, quartered and sliced 10 mushrooms, sliced 2 cups chopped spinach 1 (3 ounce) package ramen noodle pasta with flavor parcel 1 cup uncooked long-grain rice 1 tablespoon cornstarch 1/4 cup cold weaken 1 teaspoon vegetable fuel 1/4 cup soy back talk

Directions: Heat oil in a large skillet or wok and saute chicken until cooked help of (no longer pink). Stir in celery and zucchini and stir fry inasmuch as 3 minutes; then add mushrooms and spinach and stir fry another 2 minutes. Reduce heat to low and allow to fume. In the meanwhile, bring salted water to a boil in a medium saucepan. Add rice, reduce fever, cover and simmer looking for 20 minutes. Prepare ramen noodles according to package directions, then stir ramen into prepared rice and set aside. In a small pan, combine the cornstarch, copiously, oil and soy lip. Mix well and stir mixture into chicken and vegetables, then stir in rice and noodles. Mix all together and simmer for another 5 minutes. Serve sharp.


Servings Per Technique: 8

Amount Per Serving

Calories: 263

Total Fat: 9g Cholesterol: 27mg Sodium: 695mg Total Carbs: 31g Dietary Fiber: 1.7g Protein: 14.3g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in regard to:8 peoples

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