Nutrition Facts
  Servings Per Recipe: 1
  Serving Size: 1 serving
Amount Per Serving
  Calories 387.7
  Total Fat 3.0 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 1.1 g
      Monounsaturated Fat 0.9 g
  Cholesterol 32.9 mg
  Sodium 120.2 mg
  Potassium 921.2 mg
  Total Carbohydrate 70.1 g
      Dietary Fiber 11.1 g
      Sugars 4.4 g
  Protein 21.7 g
  Vitamin A 332.2 %
  Vitamin B-12 3.6 %
  Vitamin B-6 53.2 %
  Vitamin C 293.7 %
  Vitamin D 0.0 %
  Vitamin E 9.1 %
  Calcium 10.1 %
  Copper 20.0 %
  Folate 20.5 %
  Iron 14.7 %
  Magnesium 35.3 %
  Manganese 111.7 %
  Niacin 56.1 %
  Pantothenic Acid     14.8 %
  Phosphorus     36.9 %
  Riboflavin 15.0 %
  Selenium 43.4 %
  Thiamin 28.3 %
  Zinc 15.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken Stir Fry with Vegetables and Brown Rice

View the full Chicken Stir Fry with Vegetables and Brown Rice Recipe & Instructions
Submitted by: BEACHBODYREADY

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken Stir Fry with Vegetables and Brown Rice

216 calories of Brown Rice, long grain, (1 cup)

69 calories of Chicken Breast (cooked), no skin, (2 ounces)

39 calories of Carrots, raw, (0.75 cup, chopped)

30 calories of Onions, raw, (0.50 cup, chopped)

22 calories of Peppers, sweet, red, fresh, (0.50 large (2-1/4 per lb, approx 3-3/4" long, 3" dia))

17 calories of Green Beans (snap), (0.50 cup)


Nutrition & Calorie Comments  

I make this Stir Fry too. I add a bit of chicken boullion. ("Better than Boullion" -in the jar, it has less sodium and lasts forever in the fridge). I sometimes stir in Hoisin Sauce, or Red Chile Paste - so good! Teriyaki, instead of soy, and we skip the Rice, for our Low-Carb version Submitted by:
IRON_RESOLVE
(8/23/11)
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It was very good. Next time I wouldnt use soy sauce because the sodium is too high Submitted by:
SCRAIN27
(9/19/10)
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had it with low sodium teryaki sauce.. and also tried it with low sodium soy sauce. I liked the teryaki sauce version much more! Also replaced the snap green beans with brocolli and omitted the onion (just added extra peppers!) I loved this & I'm glad I doubled the recipe cause I loooved it Submitted by:
MS_MANDA
(5/14/10)
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Great recipe. One other thing I put in stir fry sometimes to add a little protein, is to add some egg white to the pan first and scramble it up, then pull it out before cooking your veggies and add it back in at the end. Submitted by:
SCTHEMIS
(4/9/10)
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I made this all the time and use whatever veggies are in the frig - mushrooms, peppers and sugar snaps are a staple in my house. A little cyanne pepper for some heat goes a long way too. My 18 year son never used to eat veggies now asks for this all the time! Submitted by:
YESITSDEB
(3/4/10)
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Bamboo for fiber. :) Submitted by:
REDSTYLO10
(1/21/10)
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I made this without the sugar snap green beans and it was really good. The next time I make it I will add more carrots. Submitted by:
BANKSDIET
(3/3/09)
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I make a similar recipe too. I love cauliflower stir fried but it takes a little longer to cook. I buy the pre cut pkgs to make it quick and easy. I use about 4 cloves of garlic. I use canola oil instead of olive.. and a splash of low sodium soy sauce at the end. Makes the house smell yummy. Submitted by:
KIRSTINMOORE
(1/27/09)
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I made this for dinner. I added low sodium chicken stock, fresh & frozen veggies and garlic. Fantastic! Submitted by:
MOOGLE76
(1/21/09)
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I made this, but I used broccoli instead of snap peas and I used low sodium teriyaki sauce instead of soy sauce. I also added in some water chestnuts and yellow squash. It was DELICIOUS!!! Submitted by:
KTLOU73
(1/21/09)
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I made this tonight and love it but I changed it just a little . I used broccoli instead of the snap beans. I also added some minced garlic and Italian seasoning and 1/2 cup low fat low sodium chicken broth . I used whole grain spaghetti ,not rice.Too much for one meal for sure. I'll make it often Submitted by:
LOGMAT
(1/18/09)
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Keep the optional soy sauce except make it low sodium. Then add 1 tablespoon peanut butter and a sprinkle of red pepper flakes and it becomes a Thai dish. Submitted by:
BIRDY666
(1/16/09)
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