stir fry-the slim version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive Oil, 1 tbsp Peanut Oil, 2 tbsp Chicken Breast, no skin, 24 ounces Bok Choy, raw-shreaded, 1 cup Celery, raw, 0.5 cup, diced Red Ripe Tomatoes, 1 cup cherry tomatoes Carrots, raw, 1 cup, slicedOnions, raw, 1 cup, chopped Broccoli, fresh, 1 cup, chopped Green Peppers (bell peppers), 1 cup, stripsOranges, 1 cup, sections Pineapple, canned, 1 cup, crushed, sliced, or chunks *Brown Rice, long grain, 1 cup
In wok, saute cubed chicken breast in 3 TBSP EVOO for 5 minutes, stirring occassionally. Add all the hard vergetables (carrots, onions, celery, bok choy and broccoli) and saute for 5 minutes. Add bell pepper and tomatoes. Saute 5 minutes. Add orange sections (halved) and the zest if desired and can and pineapple (crushed or cubed). Saute 5 minutes. Drain and reserve the juice from stir fry. Add water to make 2.25 cups of juice to saucepan with lid that fits. Add 1 cup of white rice and boil for 5 minutes. Place lid on pot and turn off the burner. Wait 30 minutes. In dish place 1/2 cup of rice with 1 cup of vegetables. Enjoi
Number of Servings: 8
Recipe submitted by SparkPeople user BONSAI2003.
Number of Servings: 8
Recipe submitted by SparkPeople user BONSAI2003.
Nutritional Info Amount Per Serving
- Calories: 222.6
- Total Fat: 6.6 g
- Cholesterol: 49.3 mg
- Sodium: 85.2 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.9 g
- Protein: 21.9 g
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