Chicken and Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 125.3
  • Total Fat: 5.8 g
  • Cholesterol: 13.5 mg
  • Sodium: 542.8 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.2 g

View full nutritional breakdown of Chicken and Vegetable Stir Fry calories by ingredient
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Use low sodium soy sauce to decrease sodium. Use low sodium soy sauce to decrease sodium.
Number of Servings: 8


    Olive Oil, 2 tbsp
    2 Chicken Breast, no skin, cut into bite size pieces
    Green Bean Stir Fry-HEB, 3.33 cup (frozen)
    Bamboo Shoots, Wei-Chuan, 1 cup (canned)
    Baby Corn, Dynasty, 8 oz can
    Water Chestnuts-Dynasty, 1 cup (canned)
    *Soy Sauce, .25 cup
    Corn Starch, 1 T
    Almonds, .25 cup, slivered
    Water, tap, .25 cup


1)Heat 1 T olive oil in wok.
2)Stir fry chicken till no longer pink and remove and place in bowl.
3)Add 1 T olive oil to wok and stir fry frozen vegetables. When frozen vegetable nearly done, add bamboo shoots, baby corn and water chestnutsw.
4)Mix corn starch to cold water and add to vegetable mixture to thicken.
5)Add back chicken as well as almonds to mixture till heated.

Makes approx. 8 servings of 1 1/4 cups.

Serve with brown rice.

Number of Servings: 8

Recipe submitted by SparkPeople user BACORONA.

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