Chicken Stir-Fry

This stir-fry is delicious for lunch or dinner. It is very quick to fix. It may also be served over spaghetti, rotini, and other macaroni products.

Serves 6 · Grains

contains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

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)

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 (per serving)

USDA MyPlate Kitchen — Public domain (U.S. government work)