|
|
No need to go out to your favorite Asian
restaurant when you have this tasty stir-fry recipe on hand!
Asian
Chicken and Vegetable Stir-Fry
- 5 teaspoons vegetable
oil - divided use
1 pound boneless, skinless chicken breast halves, cut into thin
slices
1 (about 6 ounces) medium zucchini, cut into 3 x 1/2-inch pieces
1 carrot, cut into matchstick-size pieces
4 tablespoons MAGGI Seasoning Sauce - divided use
1 tablespoon cornstarch, mixed with 1/4 cup cold water
3 (3-ounce) packages ramen noodles
Sesame seeds
- Heat 3 teaspoons oil in
large saucepan over high heat. Add chicken; cook, stirring occasionally,
for 3 to 5 minutes or until no longer pink. Stir in zucchini
and carrot; cook, stirring occasionally, for 2 to 3 minutes or
until carrot is crisp-tender. Stir in 3 tablespoons seasoning
sauce and cornstarch mixture; stir until sauce has thickened
and coats chicken. Cover; remove from heat.
- Prepare ramen noodles
according to package directions, omitting seasoning packets.
Drain noodles; return to pan. Stir in remaining 1 tablespoon
seasoning sauce and remaining 2 teaspoons oil. Place noodles
on platter. Top with chicken mixture; sprinkle with sesame seeds.
Makes 4 servings.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 530 Calories from Fat:
240 Total Fat: 27 g Saturated Fat: 4 g Cholesterol: 65 mg Sodium:
1720 mg Carbohydrates: 42 g Dietary Fiber: 4 g Sugars: 2 g Protein:
32 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
loading
|
|
|
