Chicken Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 156.3
  • Total Fat: 3.7 g
  • Cholesterol: 54.4 mg
  • Sodium: 545.3 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 21.9 g

View full nutritional breakdown of Chicken Vegetable Stir Fry calories by ingredient
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Number of Servings: 10


    29 oz Leftover Chicken Breast - Boneless/Skinless, chopped (1")
    2 cloves Garlic, minced
    3 tsp fresh Ginger, minced
    1 c Snap peas
    2 cups Celery, raw, diced
    2 Onions, raw, 1 small & 1 med, chopped
    3 cups Broccoli, fresh, chopped
    1/2 c Green Peppers (bell peppers), chopped
    1/2 c Red Peppers sweet,chopped
    2 c Baby Carrots, raw,
    1 Chayote Squash (about 9.1 oz), chopped
    1 can Asian baby corn on cob, canned
    2 Tbsp Sesame Oil
    1/4 c Soy Sauce,
    chicken boullion, 1 serving


Can serve over left over rice if desired (not included in recipe)


heat sesame oil in large saute pan; add garlic and ginger. Heat just a little and add leftover chopped chicken breast. saute until chicken is heated through; add vegetables and cook until vegetables are cooked, but still crispy. Serve

Serving Size: makes 10 1-cup servings

TAGS:  Poultry |

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