Chicken Stir-Fry

Chicken Stir-Fry
Fat 27% Carbs 33% Protein 40%
Percent Calories

1 serving of chicken stir-fry contains 362 Calories. The macronutrient breakdown is 33% carbs, 27% fat, and 40% protein. This is a good source of protein (64% of your Daily Value), fiber (32% of your Daily Value), and potassium (17% of your Daily Value).

Makes
2 servings
Prep Time
20 minutes
Cook Time
20 minutes

Ingredients

Directions

  1. Chop the chicken. Place the oyster sauce, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine. Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients.
  2. Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside. Rinse and dry the peas and set them aside. Finely chop the garlic and place it in a large bowl. Trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.
  3. When the chicken is ready, heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
  4. Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.
  5. Drizzle 1 tsp of the oil around the perimeter of the wok or pan and add the peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the peppers, garlic, and scallions.
  6. Drizzle the remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.
  7. Add the garlic, scallions, peppers, and peas. Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more. Serve immediately.

Nutrition Facts

For 1 serving of chicken stir-fry (368g)

Nutrient Value %DV
Calories 362
Fats 11g 14%
Saturated fats 1g 6%
Trans fats 0g
Cholesterol 86mg 29%
Sodium 1811mg 79%
Carbs 30g 11%
Net carbs 21g
Fiber 9g 32%
Sugar 9g
Protein 36g
Calcium 68mg 7%
Iron 3mg 39%
Potassium 792mg 17%
Vitamin D 0μg 0%
Vitamins and Minerals
Alpha carotene 37μg
Beta carotene 2637μg
Caffeine 0mg
Choline 140mg 25%
Copper 0.2mg 25%
Fluoride 0μg
Folate (B9) 127μg 32%
Lycopene 0μg
Magnesium 84mg 20%
Manganese 1mg 29%
Niacin 15mg 91%
Pantothenic acid 2mg 43%
Phosphorus 405mg 58%
Retinol 8μg
Riboflavin (B2) 0.4mg 34%
Selenium 30μg 54%
Theobromine 0mg
Thiamine 1mg 43%
Vitamin A IU 4699IU
Vitamin A 242μg 27%
Vitamin B12 0.3μg 14%
Vitamin B6 1mg 105%
Vitamin C 92mg 103%
Vitamin D IU 1IU
Vitamin D2 0μg
Vitamin D3 0μg
Vitamin E 3mg 22%
Vitamin K 65μg 54%
Zinc 2mg 19%
Sugars
Sugar 9g
Sucrose 5g
Glucose 1g
Fructose 2g
Lactose 0g
Maltose 0.1g
Galactose 0g
Starch 0g
Fats
Saturated fats 1g 6%
Monounsaturated fats 6g
Polyunsaturated fats 2g
Trans fats 0g
Fatty Acids
Total omega 3 0.2g
Total omega 6 1g
Alpha Linolenic Acid (ALA) 0.1g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 2g
Arginine 2g
Aspartic acid 3g
Cystine 0.4g
Glutamic acid 5g
Glycine 1g
Histidine 1g
Hydroxyproline 0g
Isoleucine 2g
Leucine 3g
Lysine 3g
Methionine 1g
Phenylalanine 1g
Proline 1g
Serine 1g
Threonine 2g
Tryptophan 0.4g
Tyrosine 1g
Valine 2g

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