- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 173.3
- Total Fat: 3.7 g
- Cholesterol: 8.3 mg
- Sodium: 40.3 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.1 g
- Protein: 7.0 g
Chicken and Vegetable Stir FrySubmitted by: CJENN55
IntroductionA great way to use up leftovers A great way to use up leftovers
2C cooked brown rice
1C Broccoli, cooked and chopped
1C Fresh Cabbage, shredded
1/2C Carrots, raw, julliened
2oz Cooked Chicken Breast, no skin, cubed or shredded
1/4C Onions, raw, chopped
1tsp Olive Oil or Canola Oil
Salt and pepper to taste.
Next time, I'm adding water chestnuts! :) I don't add salt to the pan because the soy sauce (even low-sodium) has plenty.
Add the broccoli, rice and chicken; heat through.
Serve with low-sodium, naturally brewed soy sauce.
Serving Size: Makes approximately 4 - 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CJENN55.