Spicy Chicken Veggie Rice Noodle Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz chicken cut into bit size pieces (sprinked with 1/2 tsp chinese five spice powder and baked through)1-6.75 oz package rice noodles1 Tbsp olive oil2 cloves garlic, sliced1 C red onion, chopped1/2 C carrot, sliced on a diagonal1/2 C celery sliced on a diagonal1 Cfresh brocolli florets2 C bok choy chopped1/2 C bell pepper, any color, chopped1/2 C snow peas1 jalapeno, seeds removed and chopped2 green onions, sliced on a diagonal1 C mushrooms, sliced1 C bean sprouts1/4 C water chestnuts1 C spicy Szechuan stir fry sauce
Cook chicken sprinkled with chinese five spice.
Prepare rice noodles according to package directions.
Meanwhile, heat olive oil in a large skillet or wok over high heat. Add garlic, onion, carrot and celery and stir fry for one minute.
Add remaining vegetables (except bean sprouts and water chestnuts) and stir fry about 5 minutes or until crisp tender.
Add chicken, bean sprouts and water chestnuts until warm.
Add prepared rice noodles and sauce and heat through.
Serving Size: Makes 6 dinner size servings
Number of Servings: 6
Recipe submitted by SparkPeople user SANDIBTNT.
Prepare rice noodles according to package directions.
Meanwhile, heat olive oil in a large skillet or wok over high heat. Add garlic, onion, carrot and celery and stir fry for one minute.
Add remaining vegetables (except bean sprouts and water chestnuts) and stir fry about 5 minutes or until crisp tender.
Add chicken, bean sprouts and water chestnuts until warm.
Add prepared rice noodles and sauce and heat through.
Serving Size: Makes 6 dinner size servings
Number of Servings: 6
Recipe submitted by SparkPeople user SANDIBTNT.
Nutritional Info Amount Per Serving
- Calories: 301.5
- Total Fat: 5.9 g
- Cholesterol: 21.9 mg
- Sodium: 1,420.3 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 3.8 g
- Protein: 12.8 g
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