Chicken Stir Fry with Vegetables and Brown Rice
(118)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
2 oz Chicken Breast meat or Tenderloins1 cup Brown long grain rice1/2 Red Bell pepper (or any color you like)3/4 cup chopped carrots (bite sized)1/2 cup of chopped onion1/2 cup of sugar snap green beansSoy sauce (optional)
Directions
Cook rice until tender

Cut up all the vegetables and chicken into bite size pieces. Spray non-stick cooking spay in your pan and add carrots let cook for 5 minutes. Then add chicken. Cook until theres no more pink or its cooked through and add bell pepper and onion. Once the onions and bell pepper are tender add rice and snap green beans stir and serve!

Makes 1 good heaping serving

Number of Servings: 1

Recipe submitted by SparkPeople user BEACHBODYREADY.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 387.7
  • Total Fat: 3.0 g
  • Cholesterol: 32.9 mg
  • Sodium: 120.2 mg
  • Total Carbs: 70.1 g
  • Dietary Fiber: 11.1 g
  • Protein: 21.7 g

Member Reviews
  • SMARIBA
     This is a great recipe, I used some asian stir fry seasoning and it was great!! It's nice because you can really add whatever veggies you have on hand, and change it up to add some variety. - 1/28/09
  • KTLOU73
     I made this, but I used broccoli instead of snap peas and I used low sodium teriyaki sauce instead of soy sauce. I also added in some water chestnuts and yellow squash. It was DELICIOUS!!! - 1/21/09
  • RAFFLESMOM
     One of my favorite type of recipes. Versatile, tasty & easy. I add whatever veggies in fridge ... broccoli, cauli, garlic, celery, bean sprouts ... which increases nutrition. Also use less rice with more veggies. - 1/1/09
  • STARQUEG
     Stirfries are so easily altered to fit anyone's taste or dietary requirements. If you're pressed for time, you can find frozen stir-fry vegetable mixes. The store I shop at has at least 5 different mixes. I use teriyaki instead of soy sauce and I marinate the meat overnight. - 1/22/09
  • BIRDY666
     Keep the optional soy sauce except make it low sodium. Then add 1 tablespoon peanut butter and a sprinkle of red pepper flakes and it becomes a Thai dish. - 1/16/09
  • KELLY_NZ
     Stir-fries are great. Easy, tasty and very good for you! - 5/2/09
  • MUDDYBUDDY
     Simple and quick and tastes good. I cooked the meat and vegetables separately and took it to work for lunch. I used a pouch of Uncle Ben's microwave brown rice and it turned out great. - 1/24/09
  • MS_MANDA
     had it with low sodium teryaki sauce.. and also tried it with low sodium soy sauce. I liked the teryaki sauce version much more! Also replaced the snap green beans with brocolli and omitted the onion (just added extra peppers!) I loved this & I'm glad I doubled the recipe cause I loooved it - 5/14/10
  • QUITA45
     tasty and flavorful with a wonderful aroma. - 3/18/09
  • BANKSDIET
     I made this without the sugar snap green beans and it was really good. The next time I make it I will add more carrots. - 3/3/09
  • AMYLOVESTZU
     love stir fry good recipe thanks - 1/30/09
  • CHERYLWRITER
     Quick and tasty. I made with tofu (firm, pressed to remove water, and marinated with a little soy sauce) and regular peas instead of snap peas. - 1/16/09
  • CANDY13ANN
     i enjoyed so much. My mouth was in heaven - 1/23/09
  • JULIE2990
     This recipe was great. I did not add soy sauce and i was still wonderful. - 1/21/09
  • LOGMAT
     I made this tonight and love it but I changed it just a little . I used broccoli instead of the snap beans. I also added some minced garlic and Italian seasoning and 1/2 cup low fat low sodium chicken broth . I used whole grain spaghetti ,not rice.Too much for one meal for sure. I'll make it often - 1/18/09
  • LEXICOCO18
     Made this last night. It was really easy to make and really good! I'll def be making this more often! :] - 1/18/09
  • GRANNIECB
     The one cup of rice is already cooked. Before boiling it should be 1/4 - 1/3 cup. Boiling a full cup of rice will yield between 3 and 4 cups of cooked rice! - 1/29/17
  • YESITSDEB
     I made this all the time and use whatever veggies are in the frig - mushrooms, peppers and sugar snaps are a staple in my house. A little cyanne pepper for some heat goes a long way too. My 18 year son never used to eat veggies now asks for this all the time! - 3/4/10
  • SECADUFF22
     Wonderful recipe, my whole family loved it (even my husband) !!! - 12/31/09
  • SIDNEYSNOWFLAKE
     this was great, even my picky 16 yr old liked it, thanks - 10/23/09
  • SANDRA433
     sound delicious.I will have to make it..I love stir fry. - 10/12/09
  • SUEJEANIE
     I would alter the reciipe by using an asian sauce to add more flavor. It was easy and I love rice and Vegetables - 1/23/09
  • COFFEECAT26
     A very tasty, lovely looking dish! I cooked the vegetables a little longer than recommended and they were yummy beyond yum. Loved the leftovers for lunch! - 1/21/09
  • MOOGLE76
     I made this for dinner. I added low sodium chicken stock, fresh & frozen veggies and garlic. Fantastic! - 1/21/09
  • CURLYQ61215
     Great Recipe! Easy to make and super tasty. - 1/19/09



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