Chicken and Vegetable Stir-Fry
- Number of Servings: 4
Ingredients
0.041 cup Sesame Oil, Dark (by HEZZIEMAY) 12 oz Tyson boneless, skinless chicken breast 3 cup, shredded Cabbage, chinese (pak-choi), raw 85 gram Peas ( Mann's sugar snap peas ) per 1 cup or 85g 74 gram(s) bell pepper, red, sweet, raw 1 tbsp Kikkoman Low Sodium Soy Sauce 1 tbsp Hoisin Sauce .33 tbsp Argo Cornstarch .33 tbsp Nakano Seasoned Rice Vinegar 2 rings Onions, raw 2 cup White Rice, long grain, cooked
1. Prepare rice according to package directions, omitting salt and fat.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.
Serving Size: Makes 4 servings (1 cup stir-fry and 1/2 cup rice)
Number of Servings: 4
Recipe submitted by SparkPeople user JULIETTECAKE.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.
Serving Size: Makes 4 servings (1 cup stir-fry and 1/2 cup rice)
Number of Servings: 4
Recipe submitted by SparkPeople user JULIETTECAKE.
Nutritional Info Amount Per Serving
- Calories: 254.1
- Total Fat: 4.3 g
- Cholesterol: 48.9 mg
- Sodium: 296.2 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 1.9 g
- Protein: 22.8 g
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