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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.8
  • Total Fat: 3.4 g
  • Cholesterol: 84.7 mg
  • Sodium: 527.9 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 25.0 g

View full nutritional breakdown of Stir Fried Veggies with Steak, Chicken, and Shrimp calories by ingredient
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Stir Fried Veggies with Steak, Chicken, and Shrimp

Submitted by: WEIGH2BIG1

Introduction

A little of this...A little of that... A little of this...A little of that...
Number of Servings: 8

Ingredients

    1 12 oz bag of broccoli slaw
    4 oz snow peas, fresh
    1 can water chestnuts
    8 oz zucchini, remove pith and seeds, coarsely chop
    8 oz yellow squash, remove pith and seeds, coarsely chop
    1 medium onion, slivered
    2 cloves garlic
    8 oz chicken breast, chopped into bite-sized pieces
    8 oz sirloin steak, slivered into thin strips
    8 oz shrimp, deveined and peeled
    6 Tbsp Lite soy sauce, divided
    1/4 C corn starch


Directions

Combine 1/4 cup soy sauce, corn starch, and water. In separate bowls, pour 1/2 of the soy sauce mixture over the chicken and 1/2 over the steak. Allow to marinate while preparing the vegetables.

Prepare a large skillet or wok with cooking spray heat at medium-high, add chicken. Cook thoroughly. Remove chicken from skillet. Repeat the process with the steak. Set aside.

Add onion and garlic to the skillet. Cook until onions begin to clarify. Add remaining vegetables. Add 1/4 cup water, if needed. Cook until vegetables are tender-crisp.

Add chicken and steak to the vegetables, along with the shrimp and 2 tablespoons of soy sauce. Cook 3 minutes more.

1 serving = 8 oz

Great when paired with steamed brown rice.



Number of Servings: 8

Recipe submitted by SparkPeople user WEIGH2BIG1.






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