- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 394.6
- Total Fat: 11.0 g
- Cholesterol: 67.5 mg
- Sodium: 158.0 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 6.0 g
- Protein: 23.7 g
stir fry veggies and chickenSubmitted by: BEARTOWN
Onions, raw, 398 grams (remove)
Yellow Peppers (bell peppers), 536 grams (remove)
*Peppers, hot chili, red, fresh, 2 pepper (remove)
fresh selections french green beans, 6 oz (remove)
Carrots, raw, 180 grams (remove)
Celery, raw, 140 grams (remove)
Garlic, 18 grams (remove)
Scallions, raw, 1 cup, chopped (remove)
kroger chicken thighs, 672 gram(s) (remove)
*Barilla thin spagetti, 16 oz (remove)
Sesame Oil, 2 1tsp (remove)
Garnish if you would like
*Planters Dry Roasted Peanuts (Unsalted), 1 oz (remove)
You can make this totally vegetarian by not using chicken.
with hot chili peppers chopped, garlic sliced thin, put into oil
When you smell the garlic, put the chicken thighs that were cut and trimed into bite size pieces in and stir fry until no longer pink on out side. Put sliced onions, peppers and green beans into pan and stir fry.
Cut carrots into batons, about 1/2 inch into size and add to wok
Put a table spoon of water into wok, and cut batons of celery in also and cover, toss occsionally. About 10 minutes on medium high until veggies feel tender.
Add cooked pasta and scallions and cover for another 5 minutes and then serve. As a garnish you may add unsalted peanuts. Calories may vary if used.
Serving Size: 8-1.5cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEARTOWN.