Chicken & Veggie Stir~Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
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.
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.
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.
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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