Chicken and Veggie Stir Fry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 277.9
  • Total Fat: 2.7 g
  • Cholesterol: 102.7 mg
  • Sodium: 814.0 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 6.3 g
  • Protein: 47.0 g

View full nutritional breakdown of Chicken and Veggie Stir Fry calories by ingredient
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Number of Servings: 8


    6 boneless Chicken Breasts, no skin
    Swiss Chard, 5 cup, chopped (remove)
    Mushrooms, fresh, 2 cup, pieces or slices (remove)
    Carrots, raw, 2 cup, chopped)
    onion, fresh, 2 cup
    Fresh Green Beans (snap)
    Low sodium chicken broth, 6 cups
    Ginger, ground, 1 tbsp
    Pepper, black, 1 tbsp
    Salt, 1 dash
    Bell Pepper, Red, Sliced, 2 cups


Slice chicken into bite-size pieces and toss with ginger and black pepper. Saute until barely cooked through. Remove from pan. Saute sliced or chopped onion, carrots and pepper for a few minutes. Add mushrooms. After they brown a little, add the beans and the stock. Give the beans a minute or two, then add the chard. When it wilts and is tender, return chicken pieces and heat through. Serve over brown rice.

Number of Servings: 8

Recipe submitted by SparkPeople user JERRYB56.

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