Asian Stir Fry Spicy BBQ
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Squash, Yellow, raw, 4 cupMushrooms, fresh, 4 cup, pieces or slicesBamboo shoots, cooked, .5 cup (1/2" slices)Dynasty Sliced Water Chestnut (1/2 cup drained = 1 serving), 1 servingChicken Breast (cooked), no skin, 4 breast, bone and skin removedgreen onion (spring onion), 0.25 cupbean sprouts, 3 cupBBQ Sauce, KC Master Piece, 4 tbspKikkoman Soy Sauce, 6 tbspSiracha Hot Chili Sauce, 2 tsp
1. Chop all veggies
2. Stir fry veggies in smaller batches and add to pan
3. Mix the sauces together in a small bowl
4. Add a little sauce to each batch of veggies at the end to flavor the veggies
5. Cook the chicken
6. Chop up the chicken and return to the wok/pan
7. Add the remaining sauce to the chicken
8. Once the chicken has absorbed most of the sauce return the veggies to the pan and mix thoroughly
9. You are now ready to portion out and eat :D
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SONGBIRDHEATHER.
2. Stir fry veggies in smaller batches and add to pan
3. Mix the sauces together in a small bowl
4. Add a little sauce to each batch of veggies at the end to flavor the veggies
5. Cook the chicken
6. Chop up the chicken and return to the wok/pan
7. Add the remaining sauce to the chicken
8. Once the chicken has absorbed most of the sauce return the veggies to the pan and mix thoroughly
9. You are now ready to portion out and eat :D
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SONGBIRDHEATHER.
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 3.3 g
- Cholesterol: 73.0 mg
- Sodium: 845.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.6 g
- Protein: 31.6 g