Chicken and Vegetable Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Boneless Skinless Chicken Breasts1 Green Pepper2 CarrotsChunk of Cabbage equal to 1 cup1/2 Medium Onion1 Cup Fresh Broccoli2 Stalks Celery1 1/8 tsp Knorr Chicken Bouillon3.4 tsp Soy Sauce3/4 tsp Lea & Perrins, Worcestershire Sauce
Cut Chicken into chunks or strips and set aside in bowl. Cut all vegetables in equal sized chunks (about 2-3 inches each). Put all vegetables in a bowl and set aside.
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Cook chicken on medium-high, in non-stick skillet sprayed with cooking spray until no longer pink. Set aside.
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Mix hot water, chicken broth, worcestershire sauce and soy sauce in a glass measuring cup (for easy pouring). Dump all vegetables in the pan, pour half of the liquid in. Cover pan with lid and let simmer until vegetables are crisp-tender. Add the rest of the liquid after approximately 5 minutes during simmer time.
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Serve over rice. (Not included in nutritional information.) Serves 4.
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Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LARSEN95.
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Cook chicken on medium-high, in non-stick skillet sprayed with cooking spray until no longer pink. Set aside.
*
Mix hot water, chicken broth, worcestershire sauce and soy sauce in a glass measuring cup (for easy pouring). Dump all vegetables in the pan, pour half of the liquid in. Cover pan with lid and let simmer until vegetables are crisp-tender. Add the rest of the liquid after approximately 5 minutes during simmer time.
*
Serve over rice. (Not included in nutritional information.) Serves 4.
*
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LARSEN95.
Nutritional Info Amount Per Serving
- Calories: 179.6
- Total Fat: 2.0 g
- Cholesterol: 68.5 mg
- Sodium: 412.6 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.9 g
- Protein: 29.2 g
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