Chicken Stir Fry

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 707kcal

Ingredients

Salad

  • 2 cups Romaine lettuce chopped
  • 1 Radish sliced thin
  • 1/2 cup Cucumber sliced into half circles
  • 2 TBSP Carrots shredded

Vinaigrette

  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Sesame oil
  • 1 cloves Garlic grated
  • 1/4 tsp Fresh ginger grated
  • 1/2 tsp Reduced-sodium soy sauce
  • 1/2 tsp Rice wine vinegar

Stir Fry

  • 4 oz Asian noodles your preference of noodle
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Red onion sliced
  • 2 cloves Garlic sliced
  • 2 tsp Fresh ginger minced
  • 1/2 cup Carrots sliced into rounds
  • 2 tsp Sesame oil
  • 8 oz Chicken breast boneless skinless sliced thin
  • 1/2 cup Water chestnuts drained
  • 2 cup Bok choy chopped
  • 1/2 tsp Cornstarch
  • 1/4 cup Chicken broth
  • 1/4 cup Reduced-sodium soy sauce
  • 2 TBSP Scallions chopped

Pomegranate Spritzer

  • 16 oz Sparkling water cold
  • 8 oz Pure Pomegranate juice
US Customary - Metric

Instructions

  • Prep Salad: Prep ingredients per the instructions above. Then arrange it in a bowl.
  • Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
  • Bring a pot of salted water to a boil. Once most of the meal is complete, cook the noodles according to the directions on the package. Drain well.
  • Heat the oil in a saute pan or wok on medium-high heat. Saute the onions, garlic, ginger, and carrots until they soften. Push the contents of the pan over to the side. Add in the sesame oil and chicken, and brown very well all over. Season with salt and pepper. Add in the water chestnuts and bok choy, and saute everything together for 2 minutes.
  • Mix the cornstarch with the broth.
  • Add the soy sauce and broth to the pan; bring to a simmer to concentrate the flavor.
  • Mix together the sparkling water and pomegranate juice. Serve over ice if desired.
  • Dress the salad.
  • Stir the noodles in with the stir fry until fully combined. Season with salt and pepper to taste as needed. Garnish with scallions.
  • Serve the stir fry with salad and spritzer.

Notes

Pro Tip: substitute or add any additional vegetables you would like that you have on hand. 

Nutrition

Calories: 707kcal | Carbohydrates: 81g | Protein: 45g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1673mg | Potassium: 1690mg | Fiber: 8g | Sugar: 23g | Vitamin A: 15176IU | Vitamin C: 43mg | Calcium: 189mg | Iron: 4mg

Chicken Stir Fry

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 707 kcal

Ingredients
 
 

Salad

  • 2 cups Romaine lettuce chopped
  • 1 Radish sliced thin
  • 1/2 cup Cucumber sliced into half circles
  • 2 TBSP Carrots shredded

Vinaigrette

  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Sesame oil
  • 1 cloves Garlic grated
  • 1/4 tsp Fresh ginger grated
  • 1/2 tsp Reduced-sodium soy sauce
  • 1/2 tsp Rice wine vinegar

Stir Fry

  • 4 oz Asian noodles your preference of noodle
  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Red onion sliced
  • 2 cloves Garlic sliced
  • 2 tsp Fresh ginger minced
  • 1/2 cup Carrots sliced into rounds
  • 2 tsp Sesame oil
  • 8 oz Chicken breast boneless skinless sliced thin
  • 1/2 cup Water chestnuts drained
  • 2 cup Bok choy chopped
  • 1/2 tsp Cornstarch
  • 1/4 cup Chicken broth
  • 1/4 cup Reduced-sodium soy sauce
  • 2 TBSP Scallions chopped

Pomegranate Spritzer

  • 16 oz Sparkling water cold
  • 8 oz Pure Pomegranate juice

Instructions
 

  • Prep Salad: Prep ingredients per the instructions above. Then arrange it in a bowl.
  • Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
  • Bring a pot of salted water to a boil. Once most of the meal is complete, cook the noodles according to the directions on the package. Drain well.
  • Heat the oil in a saute pan or wok on medium-high heat. Saute the onions, garlic, ginger, and carrots until they soften. Push the contents of the pan over to the side. Add in the sesame oil and chicken, and brown very well all over. Season with salt and pepper. Add in the water chestnuts and bok choy, and saute everything together for 2 minutes.
  • Mix the cornstarch with the broth.
  • Add the soy sauce and broth to the pan; bring to a simmer to concentrate the flavor.
  • Mix together the sparkling water and pomegranate juice. Serve over ice if desired.
  • Dress the salad.
  • Stir the noodles in with the stir fry until fully combined. Season with salt and pepper to taste as needed. Garnish with scallions.
  • Serve the stir fry with salad and spritzer.

Notes

Pro Tip: substitute or add any additional vegetables you would like that you have on hand. 

Nutrition

Calories: 707kcalCarbohydrates: 81gProtein: 45gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 139mgSodium: 1673mgPotassium: 1690mgFiber: 8gSugar: 23gVitamin A: 15176IUVitamin C: 43mgCalcium: 189mgIron: 4mg
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