As Healthy as possible, Low salt, low fat, chicken stir fry.
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 163.5
- Total Fat: 7.7 g
- Cholesterol: 32.9 mg
- Sodium: 269.2 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.4 g
- Protein: 15.1 g
View full nutritional breakdown of As Healthy as possible, Low salt, low fat, chicken stir fry. calories by ingredient
Introduction
This may take some getting used to as the flavour rely's on the fresh vegetables and spices.Not listed in this recipe are the spices which are as follows.
dust chicken pieces lightly with curry, garlic powder, and pepper, or other spices as desired. ie ginger etc. Just don't add salt, sugar, or marinade chicken in oils and vinegar as this will add to the calories.
I don't add salt, if you add salt you will need to adjust the recipe. For salt, I added 1 tbsp soy sauce that should be added at the table after the dish is prepared. I try to limit the amount to 1/2 tbsp or less on my portion. Don't just shake the bottle over your food, you will over do it. I measure it out into a spoon. I've allowed for 1 tbsp in the recipe.
I do not add any starches to thicken the sauce as I wish this to be as healthy as possible.
Sometimes I eat this without rice. That is why I've not added it to the recipe. If you serve with rice please calculate that seperately. This may take some getting used to as the flavour rely's on the fresh vegetables and spices.
Not listed in this recipe are the spices which are as follows.
dust chicken pieces lightly with curry, garlic powder, and pepper, or other spices as desired. ie ginger etc. Just don't add salt, sugar, or marinade chicken in oils and vinegar as this will add to the calories.
I don't add salt, if you add salt you will need to adjust the recipe. For salt, I added 1 tbsp soy sauce that should be added at the table after the dish is prepared. I try to limit the amount to 1/2 tbsp or less on my portion. Don't just shake the bottle over your food, you will over do it. I measure it out into a spoon. I've allowed for 1 tbsp in the recipe.
I do not add any starches to thicken the sauce as I wish this to be as healthy as possible.
Sometimes I eat this without rice. That is why I've not added it to the recipe. If you serve with rice please calculate that seperately.
Number of Servings: 4
Ingredients
-
Chicken Breast, no skin, 8 ounces 1 inch chunks
Green Peppers (bell peppers), 1 cup, strips
Peppers, sweet, red, raw, sliced, 1 cup, strips
Yellow Peppers (bell peppers), 1/2 pepper, large (3-3/4" long, 3" dia) or one cup strips
Onions, raw, .25 cup, sliced in strips
2/3 cup tomatoe 149g, 1 serving
Olive Oil, 2 tbsp
Soy Sauce, 1 tbsp
Directions
Add 2 tblsp. olive oil to fry pan or wok. Heat to med high.
Do not burn the oil. Olive oil will burn at high heat.
Add spiced chicken and stir till cooked. This will take a very short time, do not over cook. Remove and set aside.
Place all the vegetables but not the tomato into the hot fry pan. Cover and steam for 3 - 5 min till desired crispness is achieved.
Add the tomato, and chicken mix lightly and serve with 1/2 c rice. per serving. (Rice not included in nutritional values)
Serving Size: 3 - 4
Number of Servings: 4
Recipe submitted by SparkPeople user RESANDA.
Do not burn the oil. Olive oil will burn at high heat.
Add spiced chicken and stir till cooked. This will take a very short time, do not over cook. Remove and set aside.
Place all the vegetables but not the tomato into the hot fry pan. Cover and steam for 3 - 5 min till desired crispness is achieved.
Add the tomato, and chicken mix lightly and serve with 1/2 c rice. per serving. (Rice not included in nutritional values)
Serving Size: 3 - 4
Number of Servings: 4
Recipe submitted by SparkPeople user RESANDA.