Lunch Stir Fry
- Number of Servings: 6
Ingredients
2 boneless skinless chicken breasts3 large carrots6 large mushrooms3 large stalks celery2 1/2 cups chopped broccoli2 cloves garlic2 T. olive oil6 T. Soy Vay Veri Veri Teriyaki
Cut chicken into strips. Cut all vegetables into bite size cubes.
Heat 1 T oil in wok - stir fry chicken and garlic until cooked. Remove from pan. Add 1 T oil to wok and allow to heat up - add carrots, celery and broccoli. Stir fry until tender crisp. Add mushrooms and stir fry until cooked a bit. Add Soy Vay sauce and stir to combine.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
Heat 1 T oil in wok - stir fry chicken and garlic until cooked. Remove from pan. Add 1 T oil to wok and allow to heat up - add carrots, celery and broccoli. Stir fry until tender crisp. Add mushrooms and stir fry until cooked a bit. Add Soy Vay sauce and stir to combine.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 6.1 g
- Cholesterol: 13.7 mg
- Sodium: 569.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.9 g
- Protein: 7.9 g
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