Chicken stir fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 473.6
- Total Fat: 12.9 g
- Cholesterol: 158.2 mg
- Sodium: 156.2 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 5.5 g
- Protein: 36.0 g
View full nutritional breakdown of Chicken stir fry calories by ingredient
Number of Servings: 4
Ingredients
-
Chicken Breast, no skin, 16 ounces
*Brown Rice, long grain, 4 cup
Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
Carrots, raw, 1 carrot (7-1/2")
Green Peppers (bell peppers), 0.5 cup, chopped
*Bok Choy, raw-shreaded, 0.5 cup
Mushrooms, fresh, 1 cup, pieces or slices
Onions, raw, 1 cup, chopped
2 eggs
2 TBSP vegetable oil
soy sauce, oyster sauce, and rice wine vinegar to taste and as diet permits. *****As such, they are NOT included in this recipe.*****
Directions
Chop all of the vegetables and cut the chicken into bite sized pieces. Boil the rice a head of time, the day before tastes better.
Heat a pan with the vegetable oil really hot.
While the pan is heating up, whip the eggs so they are well blended. Once the pan is hot, add the eggs and rice, begin stirring immediately. Add the chicken, then the vegetables. Constantly stir. Add the soy sauce, oyster sauce, and rice wine vinegar to taste. Once the chicken is cooked and everything is hot, it's done.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLETINYFISH7.
Heat a pan with the vegetable oil really hot.
While the pan is heating up, whip the eggs so they are well blended. Once the pan is hot, add the eggs and rice, begin stirring immediately. Add the chicken, then the vegetables. Constantly stir. Add the soy sauce, oyster sauce, and rice wine vinegar to taste. Once the chicken is cooked and everything is hot, it's done.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLETINYFISH7.