Chicken & Vegetable Stir-fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 182.3
  • Total Fat: 2.2 g
  • Cholesterol: 25.7 mg
  • Sodium: 359.3 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 14.9 g

View full nutritional breakdown of Chicken & Vegetable Stir-fry calories by ingredient
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Number of Servings: 4


    Cooking Spray
    1/2 lb mushrooms, sliced (about 3 c)
    1/4 lb snow peas (about 1 c)
    2 med carrots, thinly sliced
    1 red pepper, cut into thin strip
    1 clove garlc, minced
    1/4 tsp crushed red pepper
    3/4 lb boneless, skinless chicken breast, cut into thin strips
    1 cup Orient Express Stir-Fry Sauce (recipe to follow)
    1/2 c water
    1 tsp dark sesame oil or chili oil (optional)
    Hot, cooked brown or white rice

    2/12 c. chicken broth, fat-free, low-sodium
    1/2 c. Corn starch
    1/2 c. soy sauce, lite, low-sodium
    1/2 c. Light corn syrup
    1/2 c. dry sherry
    1/4 c. cider vinegar
    2 cloves, garlic, minced
    2 tsp. grated, fresh ginger
    1/4 tsp. ground red pepper or hot pepper sauce


Heat large skillet or wok, spray with cooking spray. Add mushrooms, snow peas, carrots, red pepper, garlic and crushed red pepper. Cook, stirring rapidlay (stir-fry), 2 to 3 min or until tender crisp. Remove vegetables. Add chicken and stir fry 2 min or until cooked. Remove from pan. Add Stir fry sauce, water and sesame oil to skillet. Stirring constantly, until heated through. Serve with brown or white rice. Makes 4 servings.

In 1 1/2 quart jar with tight-fitting lid, combing chicken broth, corn starch, soy sauce, corn syrup, sherry, vnegar, garlic, gnger and red pepper. Shake well. May be frigerated 3 wks. Shake well before using. Makes 4 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user SAYLOREGAL08.

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