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Makes: 4 Servings: Email

This recipe provides instructions for making a stir-fry with chicken, vegetables and rice. The stir-fry includes chicken breast cut into strips along with onions, carrots, bell peppers, sugar snap peas, baby corn and broccoli cooked in peanut oil with garlic, ginger and soy sauce. The recipe also includes instructions for making a nutty basmati rice with almonds to serve alongside the stir-fry.

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Franz Cantara
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0% found this document useful (0 votes)
102 views3 pages

Makes: 4 Servings: Email

This recipe provides instructions for making a stir-fry with chicken, vegetables and rice. The stir-fry includes chicken breast cut into strips along with onions, carrots, bell peppers, sugar snap peas, baby corn and broccoli cooked in peanut oil with garlic, ginger and soy sauce. The recipe also includes instructions for making a nutty basmati rice with almonds to serve alongside the stir-fry.

Uploaded by

Franz Cantara
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Makes: 4 Servings

1 tbsp peanut oil


2 cloves garlic, minced
1 tbsp minced fresh ginger
1 1/2 lbs boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15 oz) can baby corn
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 tsp cornstarch
1 cup reduced-sodium chicken broth

Robin's tip: Instead of plain rice, try serving your stir-fry over this easy-to-make-and more
nutritious-alternative.

Nutty Basmati Rice With Almonds


1/2 cup slivered almonds
2 cups reduced-sodium chicken broth
1 cup basmati rice
1/2 tsp salt
1/4 tsp freshly ground black pepper

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Toast almonds in a saucepan over medium heat until light brown. Shake the pan frequently
to prevent burning. Add remaining ingredients, bring to a boil, reduce heat to low, cover,
and simmer for 20 minutes or until liquid is absorbed. Fluff with a fork before serving.

To make the stir-fry:


[1] Heat oil in a wok or large skillet over medium-high heat.

[2] Add garlic and ginger; cook 1 minute.


[3] Add chicken; cook 3 to 4 minutes or until starting to brown, stirring constantly.

[4] Add onions, carrots, and peppers; cook 1 minute.

[5] Add snap peas, corn, and broccoli; cook 2 minutes.

[6] Add soy sauce; cook 2 minutes or until vegetables are just tender.

[7] In a small bowl, stir cornstarch in chicken broth until dissolved and add to
wok.[8] Simmer 2 minutes or until sauce thickens. Serve over rice.

Per serving:
473 calories, 48 g protein,
54 g carbs, 10 g fiber, 10 g fat

Stir-Fry Tips:
[A] For authentic Chinese stir-fry taste, you've got to coat your wok with peanut oil. Besides
adding flavor to your dish, the potent oil is loaded with a compound called beta-sitosterol,
which has been shown in studies to help promote good prostate health.

[B] Even a few spears of broccoli can be good for your belly. The veggie is rich in vitamin C
and phytonutrients that quash most stomach ulcers, reducing your risk of stomach cancer.
If you can't stand the stuff, try baby broccoli, which is less bitter and a lot more tender.

[C] A single half breast of chicken contains more than 27 grams of protein. In addition to
packing all that muscle fuel, chicken is loaded with Niacin, a B vitamin your body needs for
healthy skin, normal digestion, and peak brain function.

[D] Vitamin E-rich almonds and peanut oil can help you stay sane. According to a study
published in the Journal of the American Medical Association, guys who get the most
vitamin e from foods in their diet keep their marbles for longer than guys who don't.

[E] Although white or brown rice is a fine option, this dish tastes best over basmati rice, a
long-grain white rice that has a nutty flavor and is a great source of the complex carbs
needed during a long workout. Look for it in large grocery stores or specialty-food markets.

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