Stir-Fry Chicken and Vegetables
Stir-Fry Chicken And Vegetables is an impressive dinner. Made with 1 egg white, 1 tbsp. chablis or other dry white wine, 1 tbsp. cornstarch, 1/4 tsp. salt and 1 lb. boneless chicken breasts, cut into bite-size pieces, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Combine first 4 ingredients; stir well.
Add chicken pieces, tossing well.
To coat, let stand 1 hour.
Heat oil in a large skillet.
Remove chicken from marinade.
Saute chicken in oil until lightly browned.
Add soy sauce and carrots, stirring well. Cook an additional 2 minutes, stirring well.
Add green onions, garlic and peppers.
Stir an additional 2 to 3 minutes.
Add zucchini, mushrooms and almonds.
Cook 2 to 3 minutes.
Serve over hot rice.
Yield: 5 servings.
Contains 299 calories per serving.
π· Perfect Pairings
Complete your meal with these
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