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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 156.8
  • Total Fat 3.3 g
  • Saturated Fat 0.7 g
  • Polyunsaturated Fat 0.7 g
  • Monounsaturated Fat 1.2 g
  • Cholesterol 43.9 mg
  • Sodium 257.2 mg
  • Potassium 402.2 mg
  • Total Carbohydrate 12.7 g
  • Dietary Fiber 2.6 g
  • Sugars 4.1 g
  • Protein 18.6 g
  • Vitamin A 81.3 %
  • Vitamin B-12 4.7 %
  • Vitamin B-6 30.0 %
  • Vitamin C 105.0 %
  • Vitamin D 6.7 %
  • Vitamin E 5.3 %
  • Calcium 3.2 %
  • Copper 8.6 %
  • Folate 4.9 %
  • Iron 6.7 %
  • Magnesium 7.8 %
  • Manganese 6.2 %
  • Niacin 49.9 %
  • Pantothenic Acid 13.9 %
  • Phosphorus 19.3 %
  • Riboflavin 15.7 %
  • Selenium 22.8 %
  • Thiamin 8.2 %
  • Zinc 6.4 %
*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-Veggie Stir Fry

View the full Chicken-Veggie Stir Fry Recipe & Instructions
Submitted by: CHEF_MEG

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-Veggie Stir Fry

86 calories of Chicken Breast (cooked), no skin, roasted, (2.50 ounces)

20 calories of Corn Starch, (0.04 cup)

11 calories of Carrots, raw, (0.25 cup, grated)

10 calories of Olive Oil, (0.25 1tsp)

8 calories of Peppers, sweet, red, raw, sliced, (0.25 cup)

8 calories of Mushrooms, fresh, (0.50 cup, pieces or slices)

6 calories of Broccoli Slaw, (0.75 oz)

3 calories of Hoisin Sauce, (0.08 tbsp)

3 calories of Kikkoman Lite Soy Sauce, (0.25 tbsp)

1 calories of sriracha hot chili sauce, (0.25 tsp)

1 calories of Garlic, (0.25 clove)

0 calories of Ginger Root, (0.25 tsp)


Nutrition & Calorie Comments  

very tasty. Not too salty. Next time I will increase the hot sauce a little. Great for left over chicken or turkey Submitted by:
DEBBIEFUDGE

(3/22/14)
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I would emit the Hoison sauce, and the Bell Pepper and use celery instead. I make my own stir fry and use the low sodium soya sauce. I use Garllic and a bit of Season Salt. Makes a perfect stir fry whether using chicken beef or pork. Submitted by:
CANMERA

(9/22/13)
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I can't use Hoisin sauce because of the mega-watt sodium level. I use low sodium soy and pineapple juice and it is excellent! Submitted by:
HOBBES58

(7/21/13)
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Instead of using extra oil to stir fry veggies, you can just add a little water to your wok and stir fry. SAME RESULTS...just less fat. Submitted by:
GRANNY2401

(3/8/13)
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Very good! I added a bag of stir fry veggies, doubled the hoisin sauce, and added extra garlic, salt, and pepper to make the sauce extra flavorful. Submitted by:
LEAH_0027

(12/31/12)
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Everyone loved this! I used turkey instead of chicken, and I marinated it for 4 hours with 1/2 cup reduced sodium soy sauce and 1tsp. of the hoisin. Added bamboo shoots, watercress, and Japanese snow peas. Served with brown rice--adding to the dinner rotations list! Submitted by:
LECOUNTRESS

(12/4/12)
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I love recipes that are quick, delicious and good for you, too! I'm a diabetic, so the carbs fall right in line! Submitted by:
NONNAOF2

(10/11/12)
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Very good!! I used flour instead of cornstarch and added sugar snaps. Submitted by:
CLEBRUN

(5/23/12)
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Dear Chef Meg
This sounds absolutely delightful, however: could you please post a vegan form of this recipe perhaps using a firm tofu or Cedar Lake Chik'n Strips and then listing the nutrition values as well? I would be very thankful and I think there are a few others that would be thankful too
Submitted by:
52DIANE

(3/13/12)
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Sounds easy and quick and high in flavor value-important to someone watching calories and fats! Submitted by:
JUSTNANA3

(3/13/12)
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