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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.0
  • Total Fat: 14.4 g
  • Cholesterol: 15.4 mg
  • Sodium: 41.5 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.0 g

View full nutritional breakdown of Chicken and Veggie Stir Fry with Kung Pao Sauce calories by ingredient
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Chicken and Veggie Stir Fry with Kung Pao Sauce

Submitted by: VFRAZIER73

Introduction

Just making dinner, craving Chinese so I used the veggies I had on hand to make this version of my favorite-- Kung Pao chicken! :) Just making dinner, craving Chinese so I used the veggies I had on hand to make this version of my favorite-- Kung Pao chicken! :)
Number of Servings: 4

Ingredients



    Carrots, raw, .5 cup, chopped (remove)
    Broccoli, fresh, 1 cup, chopped (remove)
    Califlower, Fresh (1 Cup), 1 serving (remove)
    baby sugar snap peas, 1 serving (remove)
    Chicken Breast, no skin, 1.5 unit (yield from 1 lb ready-to-cook (remove)
    1 packet Kung Pao Sauce, 4 serving (remove)
    4 tbsp Bertolli EVOO


Directions

Heat oil in skillet. Cook veggies til tender crisp. Add chicken, cook until cooked through, and then add sauce and mix into veggies and chicken until hot. Serve over rice or noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user VFRAZIER73.






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