Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 132.1
Total Fat 7.4 g
Saturated Fat 0.6 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.2 g
Cholesterol 7.0 mg
Sodium 133.9 mg
Potassium 373.5 mg
Total Carbohydrate 11.9 g
Dietary Fiber 2.5 g
Sugars 0.0 g
Protein 5.1 g
Vitamin A 3.7 %
Vitamin B-12 1.0 %
Vitamin B-6 13.6 %
Vitamin C 44.9 %
Vitamin D 7.2 %
Vitamin E 9.6 %
Calcium 2.3 %
Copper 13.4 %
Folate 6.3 %
Iron 5.9 %
Magnesium 4.7 %
Manganese 11.4 %
Niacin 16.6 %
Pantothenic Acid 8.2 %
Phosphorus 9.4 %
Riboflavin 12.2 %
Selenium 8.9 %
Thiamin 5.9 %
Zinc 4.1 %
*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 and Vegetable Stir-Fry

View the full Chicken and Vegetable Stir-Fry Recipe & Instructions
TAGS:  Poultry |

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 and Vegetable Stir-Fry

41 calories of Canola Oil, (0.33 tbsp)

21 calories of Canola Oil, (0.17 tbsp)

15 calories of Chicken Breast (cooked), no skin, roasted, (0.17 unit (yield from 1 lb ready-to-cook chicken))

14 calories of Onions, raw, (0.33 medium (2-1/2" dia))

12 calories of Water chestnuts, (0.17 cup slices)

8 calories of Mushrooms, fresh, (38 grams)

7 calories of Sweet peppers (bell), (0.33 small)

5 calories of Cornstarch, (0.01 cup)

4 calories of Red Wine, (0.17 fl oz)

3 calories of Celery, raw, (0.33 stalk, large (11"-12" long))

2 calories of Soy sauce (shoyu), low sodium, (0.17 tbsp)

1 calories of Granulated Sugar, (0.08 tsp)

0 calories of Ginger Root, (0.25 tsp)

0 calories of Water, tap, (0.04 cup (8 fl oz))

Nutrition & Calorie Comments  

This was delicious! I don't like mushrooms so substituted with red, orange and yellow peppers. I didn't have water chestnuts and just added more peppers. I added about an extra 1/3 cup more liquid at the end (no salt chicken broth). I will be making this again. My fussy husband even liked it.
I just needed to add a little salt. Also, next time I will make a little extra marinade for the meat. :)))))
I used fresh organic bok choy, garlic, and a medley of organic frozen stirfry veggies. For protein I used chicken that was freshly butchered on Sunday. I skipped the cornstarch and soy sauce but used coconut aminos in place of the soy sauce. I also used kelp noodles instead of rice. It was awesome!!
I am not a big fan of Chic.breasts and use the thigh meat instead ,realize it is higher in fat and calories but the taste is so much better and it is moist also.I have semi cooked the regrig.right now so will cook that and add all the vege's for tonight.Should be gooooood.
I have not tried the recipe yet but wanted you to know that the calories are miscalculated. Each serving should have 70 more calories. because you did not enter the correct amount of chicken...1 lb of chicken has about 500 calories...divided into 6 portions would be about 83 calories a serving.
I eliminated celery & water chestnuts for broccoli & pea pods. I also used a low-sodium soy sauce, left out the wine & substituted low-sodium chicken stock
this would be great over uncooked spinach to keep the calories low but give you something to serve it on
A good low calorie lunch.
Low sodium. Great!
I will make this soon! Splenda instead of sugar and try it.. I make one with snow peas, bok choy,, this is so versatile, anybody could sub their faves,, Thank you!
Great recipe, very easy; love the fact that the sodium content isn't very high; gotta love it!
Great recipe, and adding different veges makes it even better. I love the recipes that you can add/subtract to and doesn't change the calorie and fat content much. Good way to get veges