Chicken & Veggie Stir~Fry

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
3 chicken breasts, visible fat removed, cut into bite-size chunks1 medium onion, chopped in bite-size pieces1 medium red bell pepper, cut in bite-size pieces1 medium green bell pepper, cut in bite-size pieces4 large mushroom, sliced6 stalks of celey hearts, cut in bite-size pieces4 large broccoli florets, quartered2-3 T. red wine cooking vinegar6 T. EVOO (extra~virgin oil oil) or for a tasty alternative try coconut oil (good for you, too)Seasonings to suit taste: salt, pepper, thyme, ginger, cumin, garlic powder, etc.
Directions
Cook diced chicken first in a bit of EVOO; drain and set aside.
Saute all chopped veggies in rest of EVOO and red wine and season to taste.
Saute on a low to medium-low heat until al dente, firm but not soft (unless soft is desired).
Stir in cooked diced chicken until warm.
Serve and enjoy.

NOTE: Designed for Phase 1 of South Beach Diet. May be served with steamed brown rice or whole grain noodles, as desired.



Serving Size: Approximately 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TEXASFILLY.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 431.9
  • Total Fat: 23.5 g
  • Cholesterol: 102.7 mg
  • Sodium: 268.3 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 43.4 g

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