Meals & Beverages

RECIPES

ZESTY CHICKEN STIR FRY

Made With:

Product

Original 100% Vegetable Juice

V8® 100% Vegetable Juice

V8 Original 100% Vegetable Juice is a unique and satisfying plant-powered juice blend that gives your body the replenishment it needs. Made using a blend of tomato and other vegetable juices, this juice drink is an easy and satisfying way to help meet your daily needs. V8 juice contains a mix of vegetable juices and tomato juice. It is also an excellent source of vitamin A and vitamin C.

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Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP STIR FRY OVER 1 CUP RICE)
Amount Per Serving
Calories 490
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 1.2g
6%
Cholesterol 96mg
32%
Sodium 624mg
26%
Total Carbohydrate 64.1g
21%
Dietary Fiber 2.5g
10%
Protein 42.3g
85%
Vitamin A 11%
Vitamin C 58%
Calcium 3%
Iron 24%
Total Time

35 min.

Serving & Size

1 SERVING (1-1/4 CUP STIR FRY OVER 1 CUP RICE)

Yields

Serve a classic Asian dish with this tangy stir-fry made with V8® 100% vegetable juice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP STIR FRY OVER 1 CUP RICE)
Amount Per Serving
Calories 490
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 1.2g
6%
Cholesterol 96mg
32%
Sodium 624mg
26%
Total Carbohydrate 64.1g
21%
Dietary Fiber 2.5g
10%
Protein 42.3g
85%
Vitamin A 11%
Vitamin C 58%
Calcium 3%
Iron 24%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cornstarch 6  tbsp.
Made With:

Product

Original 100% Vegetable Juice

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice 3  qt.
soy sauce 6  tbsp.
ground ginger 1  tbsp.
black pepper 3/4  tsp.
1. Stir cornstarch, vegetable juice, soy sauce, ginger and pepper. Set aside.
Weight Measure
vegetable cooking spray
Asian stir fry vegetables 6 lb. 6  qt.
2. Spray large nonstick skillet with cooking spray. Heat skillet.

3. Add vegetables and stir-fry until tender-crisp. Remove vegetables.
Weight Measure
boneless, skinless chicken breast, cut into strips 6 lb.
cooked white rice, hot 158 oz. 24  cups
4. Add chicken and stir-fry until browned and done. Remove chicken.

5. Add cornstarch mixture to skillet. Cook and stir until mixture boils and thickens.

6. Return chicken and vegetables to skillet and heat through.

CCP: Heat until internal temperature is 165ºF. or higher for 15 seconds.

CCP: Hold at 140ºF. or higher. Portion using 1 1/4 cups each. Serve over 1 cup cooked rice.

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