Chicken Vegetable Stir-fry

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 261.7
  • Total Fat: 11.3 g
  • Cholesterol: 35.1 mg
  • Sodium: 1,123.8 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 19.7 g

View full nutritional breakdown of Chicken Vegetable Stir-fry calories by ingredient
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Number of Servings: 3


    1/4 cup (60 ml) light soy sauce
    1 1/2 cups (360 ml) low sodium chicken stock
    2 Tablespoons (16 g) cornstarch
    1 Tablespoon water
    1 teaspoon granulated sugar
    Red or white pepper, to taste
    2 Tablespoons (30 ml) olive oil
    2 cups (280 g) diced chicken breast
    1 cup (90 g) chopped broccoli
    1 garlic clove, minced
    1 cup (110 g) grated carrots
    1 cup (150 g) chopped red bell pepper
    1 cup (150 g) chopped green bell pepper
    1 cup (100 g) chopped onion
    1 cup (70 g) sliced mushrooms


Rice is not included in the nutritional calculations.


1.To make sauce, place soy sauce, chicken stock, cornstarch, water, sugar, and pepper into a blender and blend for 20 seconds and set aside.
2. Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
3. Add broccoli and stir-fry for approximately 3 minutes.
4. Add remaining vegetables and almonds and cook until crisp tender.
5. Pour sauce over stir-fry and cook until thickened.
6. Serve over hot cooked rice.

Serving Size: Makes 3 servings for 1/2 cup each.

Number of Servings: 3

Recipe submitted by SparkPeople user MAGS650.

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