Chicken Vegetable Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 288.8
- Total Fat: 9.9 g
- Cholesterol: 40.6 mg
- Sodium: 662.1 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 4.2 g
- Protein: 19.9 g
View full nutritional breakdown of Chicken Vegetable Stir Fry calories by ingredient
Introduction
Serve plain or over rice. If adding rice, you will need to take the nutritional info for the rice into account. Serve plain or over rice. If adding rice, you will need to take the nutritional info for the rice into account.Number of Servings: 4
Ingredients
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2 @ 4-5 oz Boneless, Skinless Chicken Breasts, thinly sliced
1 1/2 - 2 Carrots, halved and cut in 1" sections
1/2 head of broccoli tops cut bite sized
1/4 sweet onion, thinly sliced
4 Green Onions, chopped, greens & white portion
2 cloves garlic, minced
Wok Oil @ 1 TBSP
Low Sodium Soy Sauce @ 2 TBSP
Teriyaki Sauce & Marinade @ 2 TBSP
Salt
Cooking Spray
Directions
If serving with rice, start rice first. Cook according to package directions.
Cut up broccoli & carrots, steam until tender crisp.
Cut up chicken, onion, green onion, mince garlic.
Spray cast iron skillet with cooking spray & add Wok Oil. Heat over med/med high heat. (If you don't have Wok Oil, you may want to increase the amount of garlic to make up for it and use another vegetable type cooking oil.)
Add garlic to pan, stir and cook until fragrant.
Add chicken to pan & salt lightly (salt is optional). Stir & cook until chicken is no longer pink & starts to brown.
Add thinly sliced onion to pan. Cook until onion is translucent.
Add green onions to pan, stir.
Add steamed broccoli & carrots, stir.
Lower heat to med/med low.
Add Low Sodium Soy Sauce & Teriyaki Sauce to taste. Grate fresh ginger into pan (to taste). Stir to combine ingredients. Cook a minute or two more, just enough to warm sauce and allow flavors to blend.
Serve alone or with cooked rice. (Nutrition info for rice not included in recipe.)
Serving Size: Makes 4 small or 2 large servings
Cut up broccoli & carrots, steam until tender crisp.
Cut up chicken, onion, green onion, mince garlic.
Spray cast iron skillet with cooking spray & add Wok Oil. Heat over med/med high heat. (If you don't have Wok Oil, you may want to increase the amount of garlic to make up for it and use another vegetable type cooking oil.)
Add garlic to pan, stir and cook until fragrant.
Add chicken to pan & salt lightly (salt is optional). Stir & cook until chicken is no longer pink & starts to brown.
Add thinly sliced onion to pan. Cook until onion is translucent.
Add green onions to pan, stir.
Add steamed broccoli & carrots, stir.
Lower heat to med/med low.
Add Low Sodium Soy Sauce & Teriyaki Sauce to taste. Grate fresh ginger into pan (to taste). Stir to combine ingredients. Cook a minute or two more, just enough to warm sauce and allow flavors to blend.
Serve alone or with cooked rice. (Nutrition info for rice not included in recipe.)
Serving Size: Makes 4 small or 2 large servings