Baked Stir-Fry

Name: Baked Stir-Fry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 12 ounces Chicken Breast (cooked) no skin roasted; 0.5 cup slices Carrots cooked; 74 gram(s) bell pepper red sweet raw; 1 serving Yellow Bell Pepper 1 serving equals 1.8 oz or about 10 strips; 1 cup Cooked Onion; 2 stalk large (11-12 long) Celery raw; 1 medium (2-1/4 to 3-1/4 dia.) Baked Potato with skin; 2 tbsp Soy Sauce; 1 tsp Salt; 1 tsp Pepper black; 2 tbsp Parsley dried; 1 gram(s) Hy's Seasoning Salt - No MSG (by CORYR30); 1 tsp Mustard Powder Dried Spice - 1 tsp ggg (by MG7_FIT)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 2

Ingredients

12 ounces Chicken Breast (cooked), no skin, roasted 0.5 cup slices Carrots, cooked 74 gram(s) bell pepper, red, sweet, raw 1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips 1 cup Cooked Onion 2 stalk, large (11"-12" long) Celery, raw 1 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin 2 tbsp Soy Sauce 1 tsp Salt 1 tsp Pepper, black 2 tbsp Parsley, dried 1 gram(s) Hy's Seasoning Salt - No MSG (by CORYR30) 1 tsp Mustard Powder, Dried Spice - 1 tsp ggg (by MG7_FIT)

Directions

Put veggies in Ziploc bag
Mix spices with 1/3 cup water and soy sause

Pour 3/4 of the mix into veggies
Mix in bag
Layer veggies in pan
Cut chicken in chunks and top it with the 1/3 of the mixture

Sprinkle Parsley over meat and cover with foil, bake at 450 for 30-45 minutes or until 160 degrees on chicken

Serving Size: 1/2 dish (One 6 oz chicken breast and veggies)

Number of Servings: 2

Recipe submitted by SparkPeople user TONYAS4BOYS.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving