Chicken and Chinese Vegetable Stir-Fry

Chicken and Chinese Vegetable Stir-Fry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 334.6
  • Total Fat: 5.1 g
  • Cholesterol: 98.6 mg
  • Sodium: 902.3 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 6.9 g
  • Protein: 45.8 g

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

Number of Servings: 4


    1/3 cup teriyaki sauce
    1/2 tsp ground ginger
    1 medium garlic clove(s), minced
    1 1/2 pound uncooked boneless, skinless chicken breast, tenders (about 12 tenders)
    2 tsp canola oil
    1 cup bamboo shoots
    1 cup water chestnuts, sliced
    1 1/2 cup carrot(s), sliced
    1 1/2 cup Chinese cabbage, shredded
    2 cup snow peas


You can enjoy Chinese food and slim down. Brimming with fresh vegetables and loaded with flavor, this recipe is sure to become a staple.

Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.

Heat oil in wok or large skillet over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.

Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.

Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.

Save time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.

Number of Servings: 4

Recipe submitted by SparkPeople user NADINE127.