Fresh Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 308.2
  • Total Fat: 13.0 g
  • Cholesterol: 51.4 mg
  • Sodium: 429.3 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 24.8 g

View full nutritional breakdown of Fresh Vegetable Stir Fry calories by ingredient

Number of Servings: 8


    reen Peppers (bell peppers), 1 cup, strips (remove)
    Chicken Breast, no skin, 3.0 breast, bone and skin removed (remove)
    Sesame Oil, 3 tbsp (remove)
    Chow Mein Noodles, 6 oz (remove)
    Water chestnuts, 0.5 cup slices (remove)
    *15 oz canned baby corn (drained), 15 oz (remove)
    *Kikkoman Lite Soy Sauce, 2 tbsp (remove)
    Ginger, ground, 2 tbsp (remove)
    Garlic powder, 1.5 tbsp (remove)
    Zucchini, 2.0 cup, sliced (remove)
    *Baby Bok Choy, 4 serving (remove)
    Mushrooms, fresh, 4 medium (remove)
    Onions, Green, Fresh, 0.25 cup (remove)


Prepare noodles as directed. Meanwhile, chop vegetables to bite size pieces and thinly slice chicken. Heat oil in wok, then add green onions and chicken until chicken is browned. Add remaining ingredients including cooked noodles stirring for several minutes until vegetables are heated but still crunchy. (I usually mix the soy sauce, gingern, and garlic powder first, then pour the mixture on top of the veggie/chicken mixture prior to stirring). These are approximate measurements of spices so adjust to your taste.

Number of Servings: 8

Recipe submitted by SparkPeople user WILLWORKFORFOOD.

TAGS:  Poultry |