Chicken Stir fry with vegetables

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 505.2
  • Total Fat: 17.4 g
  • Cholesterol: 36.7 mg
  • Sodium: 3,381.8 mg
  • Total Carbs: 63.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 23.6 g

View full nutritional breakdown of Chicken Stir fry with vegetables calories by ingredient
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Quick stir fry Quick stir fry
Number of Servings: 3


    1 cup uncooked basmati rice
    1 can (32 oz) La Choy Stir Fry Vegetables
    2 boneless skinless chicken breasts, diced
    2 tablespoons cornstarch + 1 cup water
    1/2 cup Kikoman lite soy sauce
    1/2 cup Classic Stir Fry sauce
    3 tablespoons canola oil


Makes 3 large servings (1 cup rice + 1 cup stir fry)

Place rice in medium size pot, add water to cover. Bring to a boil, then simmer 20 minutes covered.

Heat canola oil in wok or large skillet on medium high. Add diced chicken, cook for about 5 minutes, turning frequently. Add soy sauce and stir fry sauce and work through the chicken until well covered. Cook for another 5 minutes, stirring frequently. Mix cornstarch and water, stir well and add to skillet/wok. Continue to mix vigorously until the sauce begins to thicken (will almost boil) - about 5 minutes. Add the Stir fry vegetables and mix well. Reduce heat to simmer.

When rice is finished, fluff with a fork and serve 3/4 - 1 cup rice covered with an equal amount of the stir fry.

Number of Servings: 3

Recipe submitted by SparkPeople user BRIANJCOOPER1.

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