Stir-Fry (chicken & vegetable)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 506.0
- Total Fat: 5.5 g
- Cholesterol: 85.6 mg
- Sodium: 820.1 mg
- Total Carbs: 67.3 g
- Dietary Fiber: 5.7 g
- Protein: 41.8 g
View full nutritional breakdown of Stir-Fry (chicken & vegetable) calories by ingredient
Number of Servings: 8
Ingredients
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6 C Schwan's Califonia Blend frozen vegetables
3 C Schwan's Pea Pods, frozen
1 large red onion, chopped
1 can bamboo shoots
1 can water Chesnuts
1 tsp. chopped garlic (from jar) or can use fresh
4-5 boneless chicken breast, cut into small pieces ( I used 5)
8 Tbsp Oyster Sauce
5 Tbsp Soy Sauce
5 Tbsp Corn Starch
1 Tbsp Olive Oil
Water to thin to desired consistancy
Instant Brown Rice
Directions
Combine Oyster Sauce, Soy Sauce and cornstarch. Stir until lumps are gone.
Heat Oil in Wok. Add Chicken and cook until all sides of every piece are no longer pink. Remove temporarily. Add onion and fresh garlice and cook 4-5 minutes. Add back chicken, frozen vegetables and cover with sauce. Add water as needed to thin to desired consistancy. Cover for 5-10 minutes and heat until bubbly. May need to add more water as it heats and thickens.
Serve over Brown Rice
Number of Servings: 8
Recipe submitted by SparkPeople user CONNIEHODGES.
Heat Oil in Wok. Add Chicken and cook until all sides of every piece are no longer pink. Remove temporarily. Add onion and fresh garlice and cook 4-5 minutes. Add back chicken, frozen vegetables and cover with sauce. Add water as needed to thin to desired consistancy. Cover for 5-10 minutes and heat until bubbly. May need to add more water as it heats and thickens.
Serve over Brown Rice
Number of Servings: 8
Recipe submitted by SparkPeople user CONNIEHODGES.