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    Easy Chicken Stir Fry

    Source of Recipe

    LeAnn Ely (author: "Saving Dinner" )

    Recipe Introduction

    Fast Food at home with how to of converting it to vegetarian fare.

    Recipe Link:

    List of Ingredients

    Serves 4

    1 tablespoons ketchup
    2 teaspoons ground ginger or grate some fresh
    2 cloves garlic -- pressed
    3 skinless boneless chicken breast halves, thinly thinly sliced (easy to slice when semi-frozen)
    1 tablespoon vegetable oil
    1 tablespoon sesame oil
    6 green onions -- cut into 1-inch pieces
    1 green bell pepper -- thinly sliced
    1 red bell pepper -- thinly sliced
    4 cups hot cooked brown rice


    Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes.

    Heat the half the vegetable oil in a large skillet or wok over medium-high heat. Add first, the green onions and bell peppers; stir-frying until crisp-tender. Remove from skillet. Heat remaining vegetable oil in skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center. Stir in bell pepper mixture; add the sesame oil,
    heat again briefly. Serve atop a bed of brown rice.

    Per serving: 436 Calories; 9g Total Fat; (18% calories from fat); 27g Protein; 9g Fiber; 61g Carbohydrate; 51mg Cholesterol; 670mg Sodium

    VEGETARIANS: Skip the chicken and add some tofu and extra veggies. You’ll love it!




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