Easy Stir Fry Recipes - Velvet Chicken with Ginger Carrots Recipe

Low Calorie Stir Fry Velvet Chicken with Rosemary Ginger and Carrots
Low Calorie Stir Fry Velvet Chicken with Rosemary Ginger and Carrots

This low calorie easy STIR FRY VELVET CHICKEN WITH GINGER AND CARROTS Recipe is not only low calorie, it is also one delicious and nutritious and very easy to do.  This stir fry chicken recipe is one of my favourite easy stir fry recipes. The combination of rosemary and ginger adds a delightful taste and aroma to this simple, easy-to-do and low calorie chicken dish that you'd actually forget this stir fry recipe is low calorie.

As this is a Chinese stir fry chicken recipe, the "velvet" here refers to how the Chinese interpret the smooth texture of this chicken. For best results, slice the chicken as thinly as possible.

This recipe calls for two 1 tbsp minced ginger root and two 1 tsp minced rosemary, which are needed as follows:

  • 1 tbsp minced ginger and 1 tsp minced rosemary - for marinade
  • 1 tbsp minced ginger and 1 tsp minced rosemary - to add during stir fry

The exact amounts of salt and pepper to be added, are purposely omitted. As most homemade cooking, you just add enough to suit your taste.


Let me remind you how to mince:

When herbs or seasonings are described as minced, in this case the recipe calls for minced ginger and minced rosemary, this usually means that the item is cut into thin slices then chopped until a coarse meal is obtained. This ensures that the ingredient releases its flavours faster during cooking.


Cooked Rice (Optional)

Most Chinese foods are eaten with rice but rice adds calorie to your meal. For low calorie diet, do not include rice.


Enjoy!


Easy Stir Fry Recipes - Velvet Chicken with Ginger Carrots Recipe

Prep time: 20 mins

Total time: 30 mins

Servings per recipe: 4

Calories per serving: 239.25


Marinade

  • 2 tbsp cornstarch
  • 1 egg white, beaten
  • 1 tbsp minced ginger root
  • 1 tsp minced rosemary

Other Ingredients

  • 1 lb boneless skinless chicken breasts, thinly sliced
  • 1 tbsp vegetable oil
  • 2 cups thinly sliced carrots
  • 1 tsp minced rosemary
  • 1 tbsp minced ginger
  • 1 tsp sesame oil
  • 1 cup chicken broth
  • Salt and pepper to taste


In a large bowl, combine cornstarch, egg white, minced ginger and rosemary. Add chicken; stir well. Refrigerate for 10 minutes.

In a wok or nonstick skillet, heat oil over high heat for 30 seconds. Add chicken mixture. Add a dash of salt and pepper, and stir fry until all traces of pink from the chicken have disappeared, about 3 to 4 minutes. Transfer to a plate.

Return wok or skillet to stove. Add carrots, minced ginger and rosemary, sesame oil and chicken broth. On high heat, cook until most of the liquid has evaporated, about 5 minutes. Add chicken and stir fry to heat through. Season with salt and pepper to taste.

Transfer to a warm platter and serve immediately (with steamed rice).

Serves 4.


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May be served on top of cooked white rice. White rice will add calories to your meal.

Calories in cooked white rice:

  • 1 cup short-grain white rice - approx 267 calories
  • 1 cup medium-grain white rice - approx 242 calories
  • 1 cup long-grain white rice - approx 205 calories in 1 cup.

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Comments 2 comments

Rosie2010 profile image

Rosie2010 5 years ago from Toronto, Canada

Hiya beebs, this looks delicious!

Have nice day,

Rosie


beebskitchen profile image

beebskitchen 5 years ago from London, Ontario, Canada Author

thanks Rosie. This really taste good. You should try it.

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