Japanese stir fry
- Number of Servings: 4
Ingredients
shredded cabbagebean sproutssliced carrotscut up broccolicut up cauliflower1 raw chicken breast thinly sliced1 can waterchestnuts drainedgarlic salt/powder to tastepepper to tastecooked rice, (I like converted rice)soya sauseteriaki sause
Start the water for the rice, usually 2 cups water to 1 cup rice, boil water before adding rice, once boiling add rice, and keep boiling until most of the water is gone, though turn down the heat gradually.
Fry the chicken in another pot, in 1/2 cup water until cooked, drain off water, add garlic salt and pepper, let cook a minute, add cabbage, carrots, cauliflower and waterchestnuts to chicken and cook for about five minutes or until the veggies start to get soft, but firm, add bean sprouts and broccoli and cook until broccoli is greener, but still stightly crispy.
Serve over rice and add which sause(s) you want.
Serves at least 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user PEPSIADDICT19.
Fry the chicken in another pot, in 1/2 cup water until cooked, drain off water, add garlic salt and pepper, let cook a minute, add cabbage, carrots, cauliflower and waterchestnuts to chicken and cook for about five minutes or until the veggies start to get soft, but firm, add bean sprouts and broccoli and cook until broccoli is greener, but still stightly crispy.
Serve over rice and add which sause(s) you want.
Serves at least 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user PEPSIADDICT19.
Nutritional Info Amount Per Serving
- Calories: 326.5
- Total Fat: 1.4 g
- Cholesterol: 10.3 mg
- Sodium: 82.4 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 7.9 g
- Protein: 14.3 g
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