Simple Chicken (or Shrimp) Stir-Fry

Average Rating:

×

Simple Chicken (or Shrimp) Stir-Fry

A stir-fry is the way to go on a busy night because it cooks so quickly. This recipe is as simple as 1-2-3 and will feed your family in about 10 minutes. Just be sure you have all the ingredients prepped before you start cooking.

Ingredients

Servings  4  

  • Cooking spray
  • 1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into bite-size pieces OR
  • 18 raw medium shrimp, peeled, rinsed, and patted dry
  • 2 teaspoons canola or corn oil OR
  • 2 teaspoons extra-virgin olive oil
  • 1/2 medium head green cabbage, thinly sliced
  • 4 medium carrots, shredded
  • 2 tablespoons soy sauce (lowest sodium available)
  • 1 tablespoon low-sodium peanut butter
  • 1/2 teaspoon fresh gingerrot, grated (optional)
  • 2 cups cooked brown rice, covered to keep warm
  • 2 tablespoons chopped unsalted peanuts

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large skillet or wok with cooking spray. Cook the chicken over medium-high heat for 5 minutes, or until no longer pink in the center, stirring occasionally. (If using shrimp, cook over medium heat for 3 minutes, or until pink on the outside, stirring frequently.) Transfer to a plate. Set aside.
  2. In the same skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the cabbage and carrots for 4 minutes, or until the carrots are tender-crisp, stirring frequently. Stir in the chicken.
  3. In a small bowl, whisk together the soy sauce, peanut butter, and gingerroot. Stir into the chicken mixture. Cook for 2 minutes, or until heated through.
  4. Spoon the rice onto plates. Top with the chicken mixture. Sprinkle with the peanuts.

Tip: You can substitute tofu for the chicken to make this a vegetarian meal. Cut 1 pound low-fat, extra-firm tofu (drained well) into 1/2-inch cubes. When the carrots are tender-crisp, stir in the tofu.

Tip: To save time, buy preshredded cabbage and carrots. Prepared and packaged produce can be more convenient, but it is usually more costly, too.

Nutrition Facts

Simple Chicken (or Shrimp) Stir-Fry

CaloriesCalories

349 Per Serving

ProteinProtein

25g Per Serving

FiberFiber

8g Per Serving

Cost Per ServingCost Per Serving

$1.07

Nutrition Facts

Calories 349
Total Fat 9.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.5 g
Cholesterol 54 mg
Sodium 411 mg
Total Carbohydrate 41 g
Dietary Fiber 8 g
Sugars 9 g
Protein 25 g

Dietary Exchanges
1 1/2 starch, 2 1/2 lean meat, 3 vegetable

 

A stir-fry is the way to go on a busy night because it cooks so quickly. This recipe is as simple as 1-2-3 and will feed your family in about 10 minutes. Just be sure you have all the ingredients prepped before you start cooking.

Nutrition Facts

Simple Chicken (or Shrimp) Stir-Fry

CaloriesCalories

349 Per Serving

ProteinProtein

25g Per Serving

FiberFiber

8g Per Serving

Cost Per ServingCost Per Serving

$1.07
×
Calories 349
Total Fat 9.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.5 g
Cholesterol 54 mg
Sodium 411 mg
Total Carbohydrate 41 g
Dietary Fiber 8 g
Sugars 9 g
Protein 25 g

Dietary Exchanges
1 1/2 starch, 2 1/2 lean meat, 3 vegetable

Ingredients

Servings  4  

  • Cooking spray
  • 1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into bite-size pieces OR
  • 18 raw medium shrimp, peeled, rinsed, and patted dry
  • 2 teaspoons canola or corn oil OR
  • 2 teaspoons extra-virgin olive oil
  • 1/2 medium head green cabbage, thinly sliced
  • 4 medium carrots, shredded
  • 2 tablespoons soy sauce (lowest sodium available)
  • 1 tablespoon low-sodium peanut butter
  • 1/2 teaspoon fresh gingerrot, grated (optional)
  • 2 cups cooked brown rice, covered to keep warm
  • 2 tablespoons chopped unsalted peanuts

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a large skillet or wok with cooking spray. Cook the chicken over medium-high heat for 5 minutes, or until no longer pink in the center, stirring occasionally. (If using shrimp, cook over medium heat for 3 minutes, or until pink on the outside, stirring frequently.) Transfer to a plate. Set aside.
  2. In the same skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the cabbage and carrots for 4 minutes, or until the carrots are tender-crisp, stirring frequently. Stir in the chicken.
  3. In a small bowl, whisk together the soy sauce, peanut butter, and gingerroot. Stir into the chicken mixture. Cook for 2 minutes, or until heated through.
  4. Spoon the rice onto plates. Top with the chicken mixture. Sprinkle with the peanuts.

Tip: You can substitute tofu for the chicken to make this a vegetarian meal. Cut 1 pound low-fat, extra-firm tofu (drained well) into 1/2-inch cubes. When the carrots are tender-crisp, stir in the tofu.

Tip: To save time, buy preshredded cabbage and carrots. Prepared and packaged produce can be more convenient, but it is usually more costly, too.

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.