Chicken Stir Fry with Brown Rice
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 537.6
- Total Fat: 23.5 g
- Cholesterol: 65.7 mg
- Sodium: 796.8 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 6.2 g
- Protein: 33.5 g
View full nutritional breakdown of Chicken Stir Fry with Brown Rice calories by ingredient
Introduction
Yummy fresh veggies, lean chicken served with brown rice Yummy fresh veggies, lean chicken served with brown riceNumber of Servings: 2
Ingredients
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* Chicken Breast, no skin, 8 ounces
*Canola Oil, 1 tbsp
* *Bell Pepper - Red, 2 oz
* *Pepper Bell Orange/Yellow, 2 oz
* *zucchini, 4 oz.
* Mushrooms, fresh, 2 oz
* Onions, raw, 4 oz
* *Yellow Squash, 4 oz
* Waterchestnuts diced (water chestnuts), 4 oz.
Sunbird Stir Fry Seasoning Mix
* *Canola Oil, 2 tbsp
* *Kikkoman Lite Soy Sauce, 2 tbsp
* Granulated Sugar, 2 tsp
* Water, tap, .1/3 cup
* *Brown Rice Succes Boil-in-Bag, 1 cup
Directions
Cut up peppers, squash and zucchini and onion into bite sized pieces. Slice mushrooms. Drain water chestnuts.
In a large sautee pan or wok cook the chicken until it is browned in 1 tbs of oil. Add mushrooms and onions. Cook for 3 minutes.
Add remaining veggies and sauce (prepared to package directions). Cook until sauce is thickened.
Serve with 1/2 brown rice.
Makes 2 servings
You can reduce some of the fat and calories of this recipe by using 1/2 of the stir fry sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user SUSIEQ911.
In a large sautee pan or wok cook the chicken until it is browned in 1 tbs of oil. Add mushrooms and onions. Cook for 3 minutes.
Add remaining veggies and sauce (prepared to package directions). Cook until sauce is thickened.
Serve with 1/2 brown rice.
Makes 2 servings
You can reduce some of the fat and calories of this recipe by using 1/2 of the stir fry sauce.
Number of Servings: 2
Recipe submitted by SparkPeople user SUSIEQ911.