Chicken vegetable stir fry recipe combines tender chicken thighs, a colorful mix of vegetables, and an easy marinade all served over rice. So delicious and way better than take-out.
2.5 pound Chicken thighs cut into bite sized pieces
3 Large carrots julienned
2 Medium bell peppers one color, sliced
8 ounce Mushroom
3 cup Broccoli florets
3 cup Snow peas
2 tablespoon Sesame oil
As required Kosher salt and freshly ground black pepper to taste
0.75 cup Lower sodium soy sauce
6 tablespoon Lower sodium chicken broth
3 tablespoon Rice wine vinegar
1.5 tablespoon Chili paste
1.5 tablespoon Oyster sauce
3 tablespoon Brown sugar
3 Cloves garlic minced
1 tablespoon Ginger minced
2 tablespoon Cornstarch mixed with 2tablespoons water
Cooked rice to serve
Pure sesame oil and toasted sesame seeds to serve
Nutrition value
634
calories per serving
33 g Fat46 g Protein35 g Carbs12 g FiberOther
Current Totals
33 g Fat
46 g Protein
35 g Carbs
12 g Fiber
MacroNutrients
Carbs
35 g
Protein
46 g
Fiber
12 g
Fats
Fat
33 g
Vitamins & Minerals
Calcium
208 mg
Iron
6 mg
Vitamin A
1342 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
147 mcg
Vitamin B12
0 mcg
Vitamin C
109 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
132 mg
Manganese
2 mg
Phosphorus
538 mg
Selenium
40 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
