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FoodieFit Chicken Stir-Fry
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8 ounces chicken tenders, all visible fat discarded, cut into ¾ inch strips
2 medium garlic cloves, finely chopped
1 /1/2 teaspoons minced ginger
½ cup minced onions
1 teaspoon corn oil or olive oil and 1 teaspoon corn oil or olive oil, divided use
1 cup snow peas or sugar snap peas, trimmed
1 medium zucchini, cut into 2-inch pencil-size pieces
½ medium red bell pepper, cut into ¼-inch strips
1/4 cup sliced water chestnuts, drained, rinsed and patted dry.
2 ½ teaspoons soy sauce
1 ½ tablespoons finely chopped walnuts
1 teaspoon sesame oil
Add 2 cups rice (follow package cooking instructions)
Using a large non-stick skillet or wok, heat up for 2 minutes on medium high.
Add oil and spread around, add onions, ginger root and garlic.
Reduce heat to medium, and cook for 3-5 minutes or until onions begin to brown, stirring constantly.
Push onions up the side, add remaining oil, swirl to coat bottom, and increase heat to medium-high.
Cook chicken for 3 minutes, stirring constantly.
Add bell pepper, peas and zucchini. Stir all together with chicken and onions.
Cook for 3-5 minutes or until cooked all the way through, stirring constantly.
Add the chestnuts and soy sauce for an additional minute, and stir.
Serve sprinkled with walnuts.
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