Chicken & Vegetable Stir-Fry

Featured In Our January 2022 Renew, Refresh & Restore Issue
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Chicken & Vegetable Stir-Fry
Serving: Serves 4
Prep Time: 20 Minutes
Cook Time: Cook 11 Minutes
Chicken & Vegetable Stir-Fry
Recipe By: Logo Site

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INGREDIENTS

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8 ounce thin spaghetti noodles

1 tablespoon peanut oil

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1 cup carrots, peeled and cut into matchstick pieces

1/2 cup bean sprouts

1 cup green onions, sliced

1/4 cup reduced-sodium soy sauce

1/2 teaspoon Full Circle Market Organic ground ginger

1/3 cup Food Club reduced-sodium chicken broth

1/4 cup fresh parsley, chopped

DIRECTIONS

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more,  Visit fightbac.org  

Step 1: Wash hands with soap and water.

Step 2: Rinse all fresh produce items under cold running water prior to prepping.

Step 3: Cook noodles according to package directions; drain and keep warm.

Step 4: Add oil to a large skillet or wok and place over medium-high heat. Add chicken and stir-fry for 6 minutes or until internal temperature reaches 165°F as verified with an instant-read food thermometer. Wash hands after handling raw chicken.

Step 5: Add carrots and bean sprouts and stir-fry for 3 minutes. Add green onions, soy sauce, ginger and chicken broth and cook for 2 minutes or until vegetables are crisp-tender.

Step 6: In a large bowl, combine cooked noodles and chicken mixture; toss well to combine. Serve garnished with parsley.

Nutrition facts:

Nutrition Information Per Serving

Calories 401

Total Fat   7 g

Saturated Fat 1 g

Cholesterol 83 mg

Sodium       757 mg

Carbohydrates 45 g

Fiber 6 g

Sugars  5 g

Protein 39 g

Prep Time: 15 Minutes
Cook Time: 30 Minutes
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Prep Time: 20 Minutes
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Cook Time: 20-25 minutes
Prep Time: 15 minutes
Cook Time: 6 minutes