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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 173.3
  • Total Fat: 7.9 g
  • Cholesterol: 10.3 mg
  • Sodium: 3,555.3 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 10.8 g

View full nutritional breakdown of Rainbow Chicken Stir Fry calories by ingredient
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Rainbow Chicken Stir Fry

Submitted by: TEFS912

Introduction

I love this recipie because I can use up the veggies in my fridge. I call ths Rainbow stir fry because I try to use as many different color vegetables as I can. You can use as many or as few veggies as you like, but try to have at least 5 different colored vegetables in your stir fry. It's healthy and pretty to look at! I love this recipie because I can use up the veggies in my fridge. I call ths Rainbow stir fry because I try to use as many different color vegetables as I can. You can use as many or as few veggies as you like, but try to have at least 5 different colored vegetables in your stir fry. It's healthy and pretty to look at!
Number of Servings: 4

Ingredients

    1 pound chicken breast cut in strips
    2 T. canola oil
    0.75 cups stir fry sauce
    4-5 cups colorful vegetables suggestions (red-red pepper, tomatoes, orange/yellow-carrots, yellow pepper yellow onion, green-broccoli, celery, green onion, sugar snap peas, purple-red onion, white-mushrooms, white onion)

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Directions

Heat 1 T. oil in large skillet or wok, cook chicken until browned and no pink remains, remove from skillet and keep warm, Heat additional tablespoon oil in skillet and add vegetables, cook until vegetables are tender crisp.Stir in stir fry sauce, return chicken to skillet heat through. Serve over brown rice. Serves 4, 1 cup each.

Number of Servings: 4

Recipe submitted by SparkPeople user TEFS912.






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