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Asian Chicken and Vegetable Stir-Fry

Asian Chicken and Vegetable Stir-Fry
Makes:
4
Prep Time:
15
minutes
Total Time:
25
minutes
Low Calorie
based on
1 reviews
Asian Chicken and Vegetable Stir-Fry features crisped diced or thinly sliced vegetables and ramen noodles in a delicious flavor combination that takes less than 30 minutes to prepare. Try this for a quick weeknight meal.

In this recipe:


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Ingredients:

  • 5 teaspoons vegetable oil, divided
  • 1 lb. boneless, skinless chicken breast halves, cut into thin slices
  • 1 (about 6 oz.) medium zucchini, cut into 3 x 1/2-inch pieces
  • 1 carrot, cut into matchstick-size pieces
  • 4 tablespoons MAGGI Seasoning Sauce, divided
  • 1 tablespoon cornstarch, mixed with 1/4 cup cold water
  • 3 pkg. (3 oz. each) ramen noodles
  • Sesame seeds

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    asianchickenand vegetable stir-fry

    willie whittington from greensboro,north carolina

    this is clear and good but i have been trying 30 minutes to try to register rewards from the inside of package.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 530
  • Calories from Fat: 240
  • Total Fat: 27g (42% of DV)
  • Saturated Fat: 4g (19% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 1720mg (72% of DV)
  • Carbohydrates: 42g (14% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 2g
  • Protein: 32g
  • Vitamin A: 40% of DV
  • Vitamin C: 20% of DV
  • Calcium: 4% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Asian Chicken and Vegetable Stir-Fry

Ingredients

  • 5 teaspoons vegetable oil, divided
  • 1 lb. boneless, skinless chicken breast halves, cut into thin slices
  • 1 (about 6 oz.) medium zucchini, cut into 3 x 1/2-inch pieces
  • 1 carrot, cut into matchstick-size pieces
  • 4 tablespoons MAGGI Seasoning Sauce, divided
  • 1 tablespoon cornstarch, mixed with 1/4 cup cold water
  • 3 pkg. (3 oz. each) ramen noodles
  • Sesame seeds

 

Directions

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.

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