Chicken Vegetable Stir Fry over Brown Rice

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 270.2
  • Total Fat: 7.9 g
  • Cholesterol: 43.8 mg
  • Sodium: 833.2 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 23.4 g

View full nutritional breakdown of Chicken Vegetable Stir Fry over Brown Rice calories by ingredient
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Lots of food for not a lot of calories. Lots of food for not a lot of calories.
Number of Servings: 3


    1 T olive oil
    1/2 c Onions
    1 c Mushrooms
    1 c Bean sprouts
    1/2 c red pepper
    1/2 c Summer Squash
    1/2 c Zuchinni
    1 c Spinach
    1/4 College Inn, Light & Fat Free Chicken Broth
    8 oz Chicken Breast
    3 T Low Sodium Soy Sauce
    1 T Rice Vinegar
    1 t Sesame Oil
    1/4 t Ground Red Pepper
    1 c Brown Rice cooked


I like to sprinkle a Tbsp of toasted sesame seeds and some sliced green onions over the top just before serving.


While the rice cooks stir fry vegetables in olive oil. Cook the ones that take the longest first and do not add the spinach yet. Remove from pan, add the spices and liquid ingredients to the cooked vegetables and set aside for now. Cook the chicken next. Add the spinach to the pan with chicken and then put the cooked vegetables, with liquid, in as well as the rice. Mix all ingredients together, heat thru and serve.

Serving Size: 3 large servings

Number of Servings: 3

Recipe submitted by SparkPeople user LISA-MAE.

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