Stir Fry - Fresh Veggies w/ Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 492.2
  • Total Fat: 13.6 g
  • Cholesterol: 68.4 mg
  • Sodium: 830.7 mg
  • Total Carbs: 59.6 g
  • Dietary Fiber: 7.5 g
  • Protein: 35.8 g

View full nutritional breakdown of Stir Fry - Fresh Veggies w/ Chicken calories by ingredient


EZ Stir Fry w/ Chicken Breast over EZ Brown Rice EZ Stir Fry w/ Chicken Breast over EZ Brown Rice
Number of Servings: 4


    Red and Yellow Bell Pepper - 1ea, sliced
    Carrots - 1c sliced/Quartered baby carrots
    Scallions - 2 chopped
    Water Chestnuts - 2oz sliced
    Whole Garlic - 4 cloves, coarsely chopped
    Onion - 1/4c, chunk chopped
    Celery - 3 stalks, chopped
    Broccoli - 1 head, chunky
    Olive Oil
    Tsang Fire Oil
    Chicken Broth - 99% FF
    Kame Seasoned Rice Vinegar
    Kikkoman Memmi Sauce

    Chicken Breast - Boneless, Skinless (2 Breasts)

    Brown Rice - Used Success Boil-in-a-Bag (2 bags)


Chicken was a bit bland for my taste - should have added some sea salt or vinegar to zip it up. Getting used to doing this 'healthy' thing. I was going to use some Chili/Garlic Sauce, but it was expired, so I had to improvise. Maybe try Sriracha Sauce.

Would probably skip Memmi - too much sodium. Replace w/ low sodium Soy to counter adding sea salt to chicken.


LOVE using a Wok - EASY cooking and cleaning.

I chopped all veggie/chicken into chunks. I put each ingredient into it's own bowl/ramekin. Set aside some green scallion stalks for garnish.

Rice - boil water and drop in bag. 1 bag= 2cups/servings. Takes 8-10 minutes. Enough time to cook other ingredients.

Chicken - In a hot Wok (I use HI heat) I cooked chicken in Olive Oil (did not have seasame) and Fire Oil - gives a little kick. Did not add any salt, but should have. Added 2T of Plum Sauce. Cooked 2-3 minutes, until cooked thru and put aside in bowl.

Veggies - I put onions and garlic into Wok w/ dash of Olive Oil. Once turning translucent, add small amount of water from rice pot to keep from burning and deglaze sauce from chicken. Added broth and Memmi before adding other ingredients in order of cook time - carrots, broccoli, peppers, celecry, chestnuts. I put in ingredient, tossed about a minute then add the next. Broth helps steam a bit - Put chicken back in to heat up - about 2 mins. Should only take a few minutes from start to finish on veggies - want to keep veggies crisp and vibrant.
Add vingar near end to give some zip.

Drain rice, put in bowl - add stir fry on top. Save some scallion tops for garnish.

Serving Size: About 6 1-cup Servings Stir Fry & 2 1-cup servings Rice