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Рецепт Spicy Chicken and Zucchini Stir Fry

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Since it was 96 degrees today and I had already used my oven to bake macaroni and cheese for lunch, I felt guilty firing it up again, so I decided to make a stove-top dinner. My whole family loves this meal. The chicken always comes out so tender and I love the sesame-soy sauce flavor it has. It really is a quick and versatile dish. This would literally take 15 minutes to make but, because my husband likes his vegetables to be completely soft, I let it cook for an additional 5 to 7 minutes at the end. This has a tiny, tiny spicy kick to it. If you are not a fan of spicy food, simply leave the pepper flakes out.

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Порций: 6 Servings
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Ингредиенты

Cost per serving $1.12 view details

Инструкции

  1. Heat oil in a large skillet over medium heat. Add garlic, stirring until fragrant.
  2. Add chicken. Stir occasionally, until lightly browned.
  3. Add vegetables. Season with Chinese Five Spice. Cook and stir for 5 minutes.
  4. Stir in 14 oz chicken broth and bring to a boil.
  5. In a small bowl, combine 1/4 c chicken broth, soy sauce, rice vinegar, sesame oil, red pepper flakes, brown sugar and peanut oil. Add to chicken and vegetables.
  6. Stir in rice rice and cover. Reduce heat to low. Cook 5 minutes or until chicken is cooked through and vegetables are cooked to desired doneness.
  7. Optional: In the meantime, scramble the eggs until they just begin to turn brown. Add eggs to skillet.
  8. Serve hot and enjoy!

Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 6 servings
Calories 373  
Calories from Fat 70 19%
Total Fat 7.84g 10%
Saturated Fat 1.49g 6%
Trans Fat 0.07g  
Cholesterol 122mg 41%
Sodium 682mg 28%
Potassium 417mg 12%
Total Carbs 54.12g 14%
Dietary Fiber 1.9g 6%
Sugars 2.55g 2%
Protein 19.86g 32%
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