Beef & Chicken Stir-Fry
This is a great way to use up extra chicken breast, streak and any vegetables that are starting to reach their best-before dates. Whether you make this recipe from scratch or from leftovers, it will still turn out tasty. This can also be quite an economical recipe as it can feed 4 using only one chicken breast and one striploin grilling steak.
The 364 calories in this meal includes 1 cup of steamed white rice. Alternatives to rice could include quinoa or couscous prepared with salted water. Other vegetables you could substitute or add can include bok choy, broccoli, cauliflower, snow peas, water chestnuts, green onion, and sweet peas.
This recipe does call for a sweetener in the glaze; however, if you don't have a sugar alternative, white granulated sugar can substitute for Monkfruit sweetener. Try to use sodium reduced soy sauce or the glaze could come out too salty.
- 1 chicken breast (boneless, skinless, chopped)
- 1 striploin grilling steak (thinly sliced)
- 1 large sweet onion (roughly chopped)
- 1/2 green bell pepper (deseeded and sliced lengthwise)
- 1/2 red bell pepper (deseeded and sliced lengthwise)
- 1/2 yellow bell pepper (deseeded and sliced lengthwise)
- 1 medium carrot (peeled and very thinly sliced)
- 1/4 cup pine nuts (crushed)
- 1 teaspoon ground ginger
- 1 tablespoon avocado oil
- 2/3 cups chicken stock (or vegetable stock)
- 1 teaspoon Monk Fruit sweetener (to taste)
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon corn starch
- 4 cups steamed rice (prepared as per package instructions)
Cut chicken into bite-sized pieces, and trim the fat from the steak before thinly slicing width-wise.
In a skillet or wok, heat the oil then sauté the chicken for 5 minutes before adding the beef. Continue sautéing the meat until it begins to brown.
Add all the vegetables and cook until they begin to soften, stirring regularly.
While the vegetables cook, make the glaze by adding the stock and soy sauce into the corn starch and Monk Fruit sweetener. Stir well.
Once the vegetables begin to soften, add the pine nuts and ginger. Mix well.
Add the glaze to the pan and continue cooking until it begins to thicken.
Serve over steamed rice.
Servings 4
- Amount Per Serving
- Calories 364kcal
- % Daily Value *
- Total Fat 10.45g17%
- Saturated Fat 1.4g7%
- Cholesterol 20.75mg7%
- Sodium 696.5mg30%
- Potassium 585.85mg17%
- Total Carbohydrate 52.64g18%
- Dietary Fiber 3.9g16%
- Sugars 9.57g
- Protein 15.13g31%
- Vitamin K 16.76 mcg
- Thiamin 0.17 mg
- Riboflavin 0.1 mg
- Niacin 2.05 mg
- Vitamin B6 0.5 mg
- Pantothenic Acid 0.83 mg
- Phosphorus 153.56 mg
- Copper 0.32 mg
- Manganese 1.45 mg
- Vitamin A 261%
- Vitamin C 290%
- Calcium 10%
- Iron 9.01%
- Selenium 9.67mcg
- Zinc 1.42mg
- Magnesium 56.26mg
- Vitamin E 1.76mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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