Fresh Vegetable Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon olive oil4 boneless skinless chicken breast, sliced into thin strips4 cloves garlic, minced1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon ground ginger1 tablespoon olive oil3 medium to large carrots, julienned2 cups frozen, shelled edamame, thawed slightly1 green zucchini, sliced into 2" strips1 golden zucchini, sliced into 1" wedges1 thinly sliced green onion1/2 teaspoon salt
Heat wok or stir-fry pan over medium high heat. Add 1 tablespoon of olive oil and sliced chicken. Saute for two minutes adding minced garlic, salt, pepper, and ginger. Continue to saute until chicken is no longer pink. Remove from pan and set aside. Return pan to heat, add 1 tablepoon of olive oil, julienned carrots and edamame. Saute for two minutes, adding 1/2 teaspoon salt. Add both zucchinis and green onion. Drizzle with additional olive oil if necessary. Cook until zucchini is fork tender. Return chicken to pan and stir to combine and reheat. Serve hot over cooked rice. Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user AUNTEP.
Number of Servings: 6
Recipe submitted by SparkPeople user AUNTEP.
Nutritional Info Amount Per Serving
- Calories: 305.7
- Total Fat: 8.7 g
- Cholesterol: 91.7 mg
- Sodium: 540.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 4.1 g
- Protein: 42.8 g
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