Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 156.8
Total Fat 3.3 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.2 g
Cholesterol 43.9 mg
Sodium 257.2 mg
Potassium 402.2 mg
Total Carbohydrate 12.7 g
Dietary Fiber 2.6 g
Sugars 4.1 g
Protein 18.6 g
Vitamin A 81.3 %
Vitamin B-12 4.7 %
Vitamin B-6 30.0 %
Vitamin C 105.0 %
Vitamin D 6.7 %
Vitamin E 5.3 %
Calcium 3.2 %
Copper 8.6 %
Folate 4.9 %
Iron 6.7 %
Magnesium 7.8 %
Manganese 6.2 %
Niacin 49.9 %
Pantothenic Acid 13.9 %
Phosphorus 19.3 %
Riboflavin 15.7 %
Selenium 22.8 %
Thiamin 8.2 %
Zinc 6.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken-Veggie Stir Fry

View the full Chicken-Veggie Stir Fry Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken-Veggie Stir Fry

86 calories of Chicken Breast (cooked), no skin, roasted, (2.50 ounces)

20 calories of Corn Starch, (0.04 cup)

11 calories of Carrots, raw, (0.25 cup, grated)

10 calories of Olive Oil, (0.25 1tsp)

8 calories of Peppers, sweet, red, raw, sliced, (0.25 cup)

8 calories of Mushrooms, fresh, (0.50 cup, pieces or slices)

6 calories of Broccoli Slaw, (0.75 oz)

3 calories of Hoisin Sauce, (0.08 tbsp)

3 calories of Kikkoman Lite Soy Sauce, (0.25 tbsp)

1 calories of sriracha hot chili sauce, (0.25 tsp)

1 calories of Garlic, (0.25 clove)

0 calories of Ginger Root, (0.25 tsp)


Nutrition & Calorie Comments  

I love this but couldn't help but change, I don't mind the extra calories. For the sauce I use low-sodium chicken broth for the water, add a teaspoon of dry sherry. But that's my habit from cooking stir-fry for years. Submitted by:
PEGGY-BEE

(10/24/18)
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Looks gfreat and within calorie range. Submitted by:
DWROBERGE

(8/8/17)
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very tasty. Not too salty. Next time I will increase the hot sauce a little. Great for left over chicken or turkey Submitted by:
DEBBIEFUDGE

(3/22/14)
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I would emit the Hoison sauce, and the Bell Pepper and use celery instead. I make my own stir fry and use the low sodium soya sauce. I use Garllic and a bit of Season Salt. Makes a perfect stir fry whether using chicken beef or pork. Submitted by:
CANMERA

(9/22/13)
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I can't use Hoisin sauce because of the mega-watt sodium level. I use low sodium soy and pineapple juice and it is excellent! Submitted by:
HOBBES58

(7/21/13)
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Instead of using extra oil to stir fry veggies, you can just add a little water to your wok and stir fry. SAME RESULTS...just less fat. Submitted by:
GRANNY2401

(3/8/13)
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