Ingredients
2 tablespoons vegetable oil
1/2 cup carrots
peeled
sliced thinly (or 1/2 can low-sodium carrots
about 8 ounces
drained)
1/2 cup celery
sliced thin
1/4 cup onion
cut into strips
1 green pepper
cut into strips
1 tablespoon garlic
finely chopped
1 tablespoon ginger
finely chopped (optional)
1 pound chicken
cooked
skin removed
sliced into strips
1/2 teaspoon sugar
3 tablespoons soy sauce
reduced sodium (optional)
3 cups white rice
cooked (or brown rice)
Steps
Heat a large pan with vegetable oil over high heat.
Add vegetables and garlic to the hot pan. Stir until garlic is slightly brown. If using ginger, add that too.
Add the chicken and sugar to the pan. If using soy sauce, add that too.
Stir the food for about 1 minute in the pan.
Serve with cooked rice.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 247 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 53 mg |
| Sodium | 423 mg |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 19 g |
| Vitamin D | 0 mcg |
| Calcium | 33 mg |
| Iron | 2 mg |
| Potassium | 327 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Stir-Fry. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.