Vegetable and Chicken Stir fry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 80.1
  • Total Fat: 1.9 g
  • Cholesterol: 22.5 mg
  • Sodium: 1,016.5 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 10.5 g

View full nutritional breakdown of Vegetable and Chicken Stir fry calories by ingredient



Number of Servings: 8

Ingredients

    Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz., 1 serving
    Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz., 1 serving (remove)
    Cauliflower, raw, 1 head, small (4" dia)
    Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods
    Cabbage, fresh, 1 cup, chopped
    Green Beans (snap), 2 cup
    *Onion I med yellow onion sauteed in 1 T Olive Oil, 2 tbsp
    *Kikkoman Lite Soy Sauce, 4 tbsp
    Mrs. Dash (R) Garlic & Herb Seasoning Blend, 3 tsp (remove)
    *Kosher Salt (Morton) (1/4 tsp), 1 serving (remove)
    *Morton Iodized Salt, 1 tsp (remove)
    Ginger, ground, 1 tsp (remove)
    *Onion powder, 1 tsp (remove)
    Garlic powder, 1 tsp (remove)

Tips

add soy sauce to your taste


Directions

blanch vegetables in big pot of salted water, stir fry chicken pieces in wok, remove when done to a bowl, stir fry blanched vegetables add dry seasonings, add soy sauce, teriakyi sauce

Serving Size: 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user CRISSY5964.