Chicken and Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 173.3
  • Total Fat: 3.7 g
  • Cholesterol: 8.3 mg
  • Sodium: 40.3 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.0 g

View full nutritional breakdown of Chicken and Vegetable Stir Fry calories by ingredient
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A great way to use up leftovers A great way to use up leftovers
Number of Servings: 4


    2C cooked brown rice
    1C Broccoli, cooked and chopped
    1C Fresh Cabbage, shredded
    1/2C Carrots, raw, julliened
    2oz Cooked Chicken Breast, no skin, cubed or shredded
    1/4C Onions, raw, chopped
    1tsp Olive Oil or Canola Oil
    Salt and pepper to taste.


Next time, I'm adding water chestnuts! :) I don't add salt to the pan because the soy sauce (even low-sodium) has plenty.


Heat oil in 10" or larger skillet over medium-low heat. When hot enough, add onion, cabbage and carrots. Allow to cook for 5-10 minutes until softened but not fully cooked.

Add the broccoli, rice and chicken; heat through.

Serve with low-sodium, naturally brewed soy sauce.

Serving Size: Makes approximately 4 - 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CJENN55.

TAGS:  Poultry |

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