Howie's Chicken Stir Fry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 227.2
- Total Fat: 4.6 g
- Cholesterol: 85.7 mg
- Sodium: 476.6 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.8 g
- Protein: 37.0 g
View full nutritional breakdown of Howie's Chicken Stir Fry calories by ingredient
Introduction
Fresh, bright, light, and filling! Simple to prepare & enough for leftovers Fresh, bright, light, and filling! Simple to prepare & enough for leftoversNumber of Servings: 8
Ingredients
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5 small chicken breasts, cubed (1" cubes)
2 c fresh broccoli florets
3 lg celery stalks, chopped
1/2 large onion, chopped or in strips
3 cloves garlic, minced
1 red bell pepper, chopped or in strips
1 green bell pepper, chopped or in strips
2 c shredded Napa cabbage
3/4 c bean sprouts
2 boxes (6 oz each) La Choy frozen snow peas (or fresh if you can find them)
1 cup Swanson 99% Fat Free chicken broth
1/2 c lite soy sauce
2 TB olive oil
Directions
Prep all veggies and chicken -- this can really be anything you have on hand that sounds like it would be good in a stir fry.
Heat olive oil and garlic in a wok over med. high heat (or large skillet if you do not have a wok). Cook chicken quickly, flipping regularly to avoid too much browning on any side.
Add chicken broth and soy sauce. (If you prefer a thicker sauce, you can add 1 TB corn starch, but this is not included in the nutritional calculations). Add "firm" vegetables such as broccoli, peppers, celery and onions. Cook until heated through, but still crisp. Add napa cabbage, bean sprouts, and snow peas. Cook until all vegetables are heated through and still fairly crisp.
Remove from heat. Serve over brown rice (note: brown rice is not included in nutritional info calculations above). Garnish with chopped green onions if desired.
Makes 8 servings, approx. 2 cups each.
Number of Servings: 8
Recipe submitted by SparkPeople user COREYLOVE.
Heat olive oil and garlic in a wok over med. high heat (or large skillet if you do not have a wok). Cook chicken quickly, flipping regularly to avoid too much browning on any side.
Add chicken broth and soy sauce. (If you prefer a thicker sauce, you can add 1 TB corn starch, but this is not included in the nutritional calculations). Add "firm" vegetables such as broccoli, peppers, celery and onions. Cook until heated through, but still crisp. Add napa cabbage, bean sprouts, and snow peas. Cook until all vegetables are heated through and still fairly crisp.
Remove from heat. Serve over brown rice (note: brown rice is not included in nutritional info calculations above). Garnish with chopped green onions if desired.
Makes 8 servings, approx. 2 cups each.
Number of Servings: 8
Recipe submitted by SparkPeople user COREYLOVE.
Member Ratings For This Recipe
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AJSGONNALOSEIT
This was a really bangin stir fry, lol. It was bright, delicious, flavorful, and sooo good. My mom freaking loved it and my dad was like instantly chowin down on it. It was filling, and the veggies were BEAUTIFUL. I added some mushrooms , and wow everything cooked nicely and awesome. SO GOOD! - 4/22/08
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ITSMECRYS
I thought it was a pretty good recipe, but it seemed to be missing a little something to me - not sure what. I will definately make again - I think it is a fabulous basic recipe. I cut back on the celery and added extra onion. I will try with lean pork the next time I make it. Super filling too! - 10/13/07
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JBSVALE
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SHEILA5180