Easy Chicken and Vegetable Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 279.0
  • Total Fat: 1.9 g
  • Cholesterol: 68.4 mg
  • Sodium: 350.1 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 30.5 g

View full nutritional breakdown of Easy Chicken and Vegetable Stir-Fry calories by ingredient


Introduction

This is a go-to recipe for nights when you just don't know what to cook. The stir-fry sauce can be substituted for plain old soy sauce, and you can use any vegetables you want! This is a go-to recipe for nights when you just don't know what to cook. The stir-fry sauce can be substituted for plain old soy sauce, and you can use any vegetables you want!
Number of Servings: 4

Ingredients

    1 Zucchini, chopped
    1 Green Bell Pepper, chopped
    1 Large Onion, chopped
    2-3 Chicken Breasts, cut into small pieces
    1/2 cup Grated Carrots
    2 TBSP of Kikkoman Stir-Fry Sauce (or to taste)
    2 Cups of White (or Brown) Rice

Directions

1. Cut up all the vegetables and set aside.
2. Heat pan to medium-high with just a bit of sesame or olive oil, while cutting chicken breasts into pieces.
3. Add chicken to heated pan, you should hear a sizzle. If not, turn up the heat just a bit. While chicken is cooking, add about half of the sauce.
4. Once chicken appears cooked from the outside, add vegetables and remaining sauce.
5. Let simmer to desired vegetable crispness. (I like to leave the peppers and onions a bit crisp for texture.)
6. Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user SCUBALIZZ.