Chicken Stir Fry with Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Chicken Breast, no skin, 8 ounces *Canola Oil, 1 tbsp * *Bell Pepper - Red, 2 oz * *Pepper Bell Orange/Yellow, 2 oz * *zucchini, 4 oz. * Mushrooms, fresh, 2 oz * Onions, raw, 4 oz * *Yellow Squash, 4 oz * Waterchestnuts diced (water chestnuts), 4 oz.Sunbird Stir Fry Seasoning Mix * *Canola Oil, 2 tbsp * *Kikkoman Lite Soy Sauce, 2 tbsp * Granulated Sugar, 2 tsp * Water, tap, .1/3 cup * *Brown Rice Succes Boil-in-Bag, 1 cup
Cut up peppers, squash and zucchini and onion into bite sized pieces. Slice mushrooms. Drain water chestnuts.
In a large sautee pan or wok cook the chicken until it is browned in 1 tbs of oil. Add mushrooms and onions. Cook for 3 minutes.
Add remaining veggies and sauce (prepared to package directions). Cook until sauce is thickened.
Serve with 1/2 brown rice.
Makes 2 servings
You can reduce some of the fat and calories of this recipe by using 1/2 of the stir fry sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user SUSIEQ911.
In a large sautee pan or wok cook the chicken until it is browned in 1 tbs of oil. Add mushrooms and onions. Cook for 3 minutes.
Add remaining veggies and sauce (prepared to package directions). Cook until sauce is thickened.
Serve with 1/2 brown rice.
Makes 2 servings
You can reduce some of the fat and calories of this recipe by using 1/2 of the stir fry sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user SUSIEQ911.
Nutritional Info Amount Per Serving
- Calories: 537.6
- Total Fat: 23.5 g
- Cholesterol: 65.7 mg
- Sodium: 796.8 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 6.2 g
- Protein: 33.5 g
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