Chicken Stir Fry w/ Mixed Vegetables
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 186.4
- Total Fat: 4.3 g
- Cholesterol: 26.3 mg
- Sodium: 37.4 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.1 g
- Protein: 12.8 g
View full nutritional breakdown of Chicken Stir Fry w/ Mixed Vegetables calories by ingredient
Introduction
Chicken, mixed veg. and rice Chicken, mixed veg. and riceNumber of Servings: 11
Ingredients
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1 lb Chicken breast boneless, skinless, thin slices (cut into 1-inch slices
1 1/4 cup uncooked rice
12 oz bag Birds Eye frozen steam fresh Mixed Vegetables
1 cup onions, raw, diced
1/3 cup green peppers, raw, (sliced in 3/4 thin slices)
1/4 tsp Garlic powder
3 tbsp Olive oil
Directions
Serving size: Makes 8 1-cup servings
Prep Work
Microwave the Birds Eye Mixed Vegetables and follow instructions on bag.
Cook rice according to directions on box.
1.Heat olive oil in wok or large nonstick skillet over medium heat until hot. Add chicken; stir-fry about 8 minutes or until chicken is no longer pink in center. Remove chicken from wok.
2.Add green pepper, onion, mixed vegetables and garlic to wok; stir-fry 5 minutes or until vegetables are crisp-tender.
3.Return chicken to wok and add rice 2 cups at a time until all rice is fully mixed.
Number of Servings: 11
Recipe submitted by SparkPeople user BLAIRINT.
Prep Work
Microwave the Birds Eye Mixed Vegetables and follow instructions on bag.
Cook rice according to directions on box.
1.Heat olive oil in wok or large nonstick skillet over medium heat until hot. Add chicken; stir-fry about 8 minutes or until chicken is no longer pink in center. Remove chicken from wok.
2.Add green pepper, onion, mixed vegetables and garlic to wok; stir-fry 5 minutes or until vegetables are crisp-tender.
3.Return chicken to wok and add rice 2 cups at a time until all rice is fully mixed.
Number of Servings: 11
Recipe submitted by SparkPeople user BLAIRINT.