Ingredients
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2 tablespoons vegetable oil
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½ pound boneless skinless chicken breasts, cut into cubes
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2 cloves garlic, chopped
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2 tablespoons oyster sauce
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1 cup chopped broccoli
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1 cup sliced green bell pepper
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1 cup sliced carrots
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1 cup sliced napa cabbage
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1 cup sliced celery
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1 cup fresh bean sprouts
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1 cup sliced zucchini
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1 cup chopped green onions
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1 teaspoon salt
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½ cup water
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2 tablespoons mushroom soy sauce
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1 tablespoon cornstarch
Directions
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Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.
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Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and the juices run clear, 4 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
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Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.
Recipe Tip
You can substitute 1/2 pound of boneless pork chops, cut into 1-inch cubes, for the chicken breast.
Nutrition Facts (per serving)
| 192 | Calories |
| 8g | Fat |
| 15g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 192 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 7% |
| Cholesterol 33mg | 11% |
| Sodium 1175mg | 51% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 17g | 34% |
| Vitamin C 70mg | 78% |
| Calcium 89mg | 7% |
| Iron 2mg | 9% |
| Potassium 715mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
