Chicken and Vegetable Stir fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 177.8
- Total Fat: 12.7 g
- Cholesterol: 17.1 mg
- Sodium: 250.8 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.8 g
- Protein: 10.0 g
View full nutritional breakdown of Chicken and Vegetable Stir fry calories by ingredient
Number of Servings: 4
Ingredients
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Ingredients:
Green Peppers (bell peppers), 1 cup, strips
Green Beans (snap), 1 cup
Carrots, raw, 1 strip, thin
Cabbage, fresh, 1 cup, shredded
Chicken Breast, no skin, 0.5 breast, bone and skin removed
*Soy Sauce, 1 tbsp
Olive Oil, 2 tbsp
Cilantro, raw, 3 tbsp
*Pine Nuts, 1 tbsp
Sunflower Seeds, without salt, 0.25 cup, hulled
Directions
Individually stir fry all vegetables separately until slight change of colour and texture. Remove from the pan and combine. Cut chicken breast into bite size pieces and stir fry until white opaque texture and colour. Add to the vegetables. Add soya sauce, pine nuts and sunflower seeds and toss all together in a wok for about 2 minutes. Garnish with chopped cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user PEARLKAD.
Number of Servings: 4
Recipe submitted by SparkPeople user PEARLKAD.
Member Ratings For This Recipe
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CD1548919
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