Chicken Vegetable Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.6
- Total Fat: 6.3 g
- Cholesterol: 45.7 mg
- Sodium: 1,673.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.8 g
- Protein: 23.7 g
View full nutritional breakdown of Chicken Vegetable Stir Fry calories by ingredient
Number of Servings: 6
Ingredients
-
1/3 c. teriyaki sauce
1/4 tsp. ground ginger
1 medium garlic clove, minced
2 skinless, boneless chicken breasts, cut into 1 inch pieces
2 tsp. canola oil
1 c. water chestnuts, sliced
1 c. bamboo shoots
1 1/2 cup carrots sliced
2 c. snow peas
2 c. fresh mushrooms, sliced
Directions
Place teriyaki sauce, ginger, garlic and chicken in a large plastic bag, shake until well combined and marinate at least 20 minutes.
Heat oil in a wok over high heat. Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
Add chicken and marinade to wok and 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.
Number of Servings: 6
Recipe submitted by SparkPeople user LOOZINITTOO.
Heat oil in a wok over high heat. Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.
Add chicken and marinade to wok and 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.
Number of Servings: 6
Recipe submitted by SparkPeople user LOOZINITTOO.