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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 377.5
  • Total Fat: 16.0 g
  • Cholesterol: 33.3 mg
  • Sodium: 1,727.5 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 21.8 g

View full nutritional breakdown of Garden Vegetable & chicken Stirfry calories by ingredient
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Garden Vegetable & chicken Stirfry

Submitted by: JCMCCARTER12
Garden Vegetable & chicken Stirfry

Introduction

Great recipe to using up your garden vegetables Great recipe to using up your garden vegetables
Number of Servings: 2

Ingredients

    4 oz tyson ready chicken slices cut into cubes
    1 c. brown rice (boil in a bag)
    1 zuchinni thinly sliced
    1 yellow squash thinly sliced
    handful of spinach
    10 baby carrots quartered
    1/4 lg red bell papper (sliced & cut in 1/3s0
    1/4 lg yellow bell pepper (sliced & cut in 1/3s)
    1/4 lg orange bell pepper (sliced & cut in 1/3s)
    20 pea pods (whole)
    onion powder
    garlic italian dressing
    4 tbsp lite soy sauce
    2 tbsp olive oil

Tips

Can also remove the Chicken for a great vegatarian dish. Can add any other leftover meats or vegetables. A 1 cup serving is also pretty filling so might be enough.


Directions

Start 1/2 oil & soy sauce in fry pan & put on hi heat. When hot add carrots, squashes, pea pods, peppers. After lightly cooked turn heat down to medium and then add the other 1/2 of oil & soy sauce, chicken & spices (cover until warm throughout. Lastly add spinach stir in the in quickly & remove from heat as soon as it is wilted.

Serving Size: Makes 4 cups (2 cup servngs!)

Number of Servings: 2

Recipe submitted by SparkPeople user JCMCCARTER12.






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