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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 351.0
  • Total Fat: 6.1 g
  • Cholesterol: 51.3 mg
  • Sodium: 1,261.2 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 25.3 g

View full nutritional breakdown of quick stir fry calories by ingredient
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quick stir fry

Submitted by: LAURA40S

Introduction

there are lots of ways to reduce the sodium, but this awesome stir fry is the recipe I started out with. tons of ways to play around with it too. there are lots of ways to reduce the sodium, but this awesome stir fry is the recipe I started out with. tons of ways to play around with it too.
Number of Servings: 4

Ingredients

    Chicken Breast, no skin, 1.5 breast, bone and skin removed (remove)
    *Bird's Eye Seven Veggie Stir Fry, 2 cup (remove)
    *Soy Sauce, .33 cup (remove)
    *Nakano - Rice Wine Vinegar (Natural Flavour), 1 tbsp (remove)
    Granulated Sugar, 6 tsp (remove)
    *Rice, Kraft Minute Whole Grain Brown Rice, 2 cup (remove)

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Directions

Mix together soy sauce, vinegar, sugar, and 2 table spoons of corn starch (add ginger or cayenne for a different flavor) cook rice according to package direction. While rice is cooking cut chicken into bite size piece, toss in corn starch. stir fry in hot oil in large skillet or wok. when chicken is no longer pink. toss in the vegetables (frozen is fine) continue to stir fry until vegies are done. Pour sauce over all, cook until sauce thickens as desired. Serve over hot brown rice.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LAURA40S.






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