Chicken and Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 179.6
  • Total Fat: 2.0 g
  • Cholesterol: 68.5 mg
  • Sodium: 412.6 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 29.2 g

View full nutritional breakdown of Chicken and Vegetable Stir Fry calories by ingredient
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Heavy on the veggies, this makes a lo-cal, nutritious, satisfying meal. Heavy on the veggies, this makes a lo-cal, nutritious, satisfying meal.
Number of Servings: 4


    2 Boneless Skinless Chicken Breasts
    1 Green Pepper
    2 Carrots
    Chunk of Cabbage equal to 1 cup
    1/2 Medium Onion
    1 Cup Fresh Broccoli
    2 Stalks Celery
    1 1/8 tsp Knorr Chicken Bouillon
    3.4 tsp Soy Sauce
    3/4 tsp Lea & Perrins, Worcestershire Sauce


Cut Chicken into chunks or strips and set aside in bowl. Cut all vegetables in equal sized chunks (about 2-3 inches each). Put all vegetables in a bowl and set aside.
Cook chicken on medium-high, in non-stick skillet sprayed with cooking spray until no longer pink. Set aside.
Mix hot water, chicken broth, worcestershire sauce and soy sauce in a glass measuring cup (for easy pouring). Dump all vegetables in the pan, pour half of the liquid in. Cover pan with lid and let simmer until vegetables are crisp-tender. Add the rest of the liquid after approximately 5 minutes during simmer time.
Serve over rice. (Not included in nutritional information.) Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user LARSEN95.

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