Chicken Stir-Fry
Make your own delicious take-out stir fry with this easy recipe. Full of chicken, pasta, and vegetables.
Servings: 10 servings
Calories: 567kcal
Ingredients
- 2.5 pounds chicken tenders cut into bite size pieces
- 8 ounce sliced mushrooms
- ½ cabbage cut cabbage in half and chop
- 1 green bell pepper sliced
- 4 cups California Blend Vegetables I used frozen veggies
- 1 small onion chopped
- ½ cup water
- 12 ounce spaghetti noodles cooked
Chicken Batter
- 2 cups flour
- ¾ cups corn starch
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ½ teaspoon garlic powder and black pepper
- ¼ teaspoon salt
Sauce
- 12 ounce jar apricot presrves
- ½ cup soy sauce
- 3 tablespoon rice wine vinegar
- 2 tablespoons sesame oil
Instructions
- Mix batter and set aside. Add enough oil to a large skillet to fry chicken. Heat over medium high.
- Cut chicken into bite-sized pieces, batter, and fry. Remove from the skillet. Set aside.
- While the chicken is cooking, cook pasta noodles according to directions on the package, drain.
- Place 2 tablespoons of oil in a skillet and heat on medium-high. Add cabbage and onion and saute for about 7-10 minutes.
- Add mushrooms, peppers, vegetables and 1/2 cup of water. Cover. Allow vegetables to steam and simmer. Cook for about 15-20 minutes or until vegetables are tender.
- While the vegetables simmer, make the sauce. Mix all ingredients together and whisk.
- After vegetables are tender, uncover and add sauce. stir, and add cooked chicken and pasta noodle s to the skillet. Stir well to ensure everything is coated well. Cook for about 10 minutes, turn off the heat. The sauce will thicken as it cools.
Nutrition
Calories: 567kcal | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1246mg | Potassium: 908mg | Fiber: 7g | Sugar: 18g | Vitamin A: 3889IU | Vitamin C: 39mg | Calcium: 137mg | Iron: 4mg
