Best Subgum Chicken Stir Fry Recipes

SUBGUM CHICKEN STIR-FRY

Subgum Chicken Stir-Fry image

Number Of Ingredients 14

Ingredients

2 cups uncooked instant white rice
2 cups water
1 cup chicken broth
2 tablespoons cornstarch
3 tablespoons oysters sauce
2 teaspoons soy sauce
1 tablespoon oil
1/4 cup chopped onion
1 garlic clove, minced
4 boneless skinless chicken breast halves, cut into 1-inch pieces
1 cup thinly sliced bok choy
1 cup fresh bean sprouts
1 green bell pepper, , cut into 1/4-inch strips
1 (8-ounce) can sliced bamboo shoots, drained

Steps:

1. Cook rice in water as directed on package.2. Meanwhile, in small bowl, combine broth, cornstarch, oyster sauce and soy sauce mix well. Set aside.3. Heat oil in large skillet or wok over medium-high heat until hot. Add onion, garlic and chicken cook and stir 3 to 4 minutes or until chicken is no longer pink.4. Add bok choy, bean sprouts, bell pepper and bamboo shoots cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Gradually add cornstarch mixture cook until bubbly and thickened, stirring constantly. Serve over rice.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 75 mg 25% * Sodium: 1000 mg 42% * Total Carbohydrate: 58 g 19% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 34 g * Vitamin A: 4% * Vitamin C: 30% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat or 3 Carbohydrate, 2 Vegetable, 3 Very Lean Meat, 1 Fat

Nutrition Facts : Nutritional Facts Serves

CHOW MEIN WITH CHICKEN AND VEGETABLES

Chow Mein with Chicken and Vegetables image

This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.

Provided by Allrecipes

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

2 teaspoons soy sauce
1 teaspoon cornstarch
¼ teaspoon sesame oil
½ pound skinless, boneless chicken breast halves, cut into strips
¾ cup chicken broth
2 tablespoons oyster sauce
¾ teaspoon white sugar
½ pound chow mein noodles
1 tablespoon vegetable oil
1 teaspoon minced garlic
2 heads bok choy, chopped
½ zucchini, diced
10 sugar snap peas
1 carrot, cut into thin strips
2 tablespoons chopped green onion

Steps:

Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g