Chicken Stir-Fry
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By Matthew Mowery
Chicken Stir-Fry
5 steps
Prep:20minCook:15min
Staggering the addition of vegetables and meat when stir-frying is essential to avoid overcooked, limp snow peas or hard, undercooked cauliflower. Heartier vegetables should always be added first to give them more time over the heat. When chicken is a part of your stir-fry, put it in the skillet first to make sure it gets cooked thoroughly.
Updated at: Thu, 17 Aug 2023 02:50:23 GMT
Nutrition balance score
Good
Glycemic Index
68
Moderate
Glycemic Load
70
High
Nutrition per serving
Calories599.4 kcal (30%)
Total Fat11.2 g (16%)
Carbs103.2 g (40%)
Sugars11.2 g (12%)
Protein19.2 g (38%)
Sodium50.9 mg (3%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
In a small bowl, stir together the pineapple juice from the can, balsamic vinegar, garlic, ginger, and cornstarch; set aside.
Step 2
In a large skillet over medium-high heat, heat the olive oil.
Step 3
Saute the chicken for about 6 minutes or until it is just cooked through. Remove the cooked chicken to a plate.
Step 4
Add the cauliflower, carrots, and green beans to the skillet and stir-fry for about 4 minutes or until the vegetables are crisp and tender.
Step 5
Return the chicken to the skillet and toss to combine.
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