Baked Stir-Fry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 396.8
- Total Fat: 5.3 g
- Cholesterol: 105.4 mg
- Sodium: 2,423.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 7.4 g
- Protein: 44.9 g
View full nutritional breakdown of Baked Stir-Fry calories by ingredient
Introduction
My healthy oil free stir fry...even the kids love this! My healthy oil free stir fry...even the kids love this!Number of Servings: 2
Ingredients
-
12 ounces Chicken Breast (cooked), no skin, roasted
0.5 cup slices Carrots, cooked
74 gram(s) bell pepper, red, sweet, raw
1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1 cup Cooked Onion
2 stalk, large (11"-12" long) Celery, raw
1 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
2 tbsp Soy Sauce
1 tsp Salt
1 tsp Pepper, black
2 tbsp Parsley, dried
1 gram(s) Hy's Seasoning Salt - No MSG (by CORYR30)
1 tsp Mustard Powder, Dried Spice - 1 tsp ggg (by MG7_FIT)
Directions
Put veggies in Ziploc bag
Mix spices with 1/3 cup water and soy sause
Pour 3/4 of the mix into veggies
Mix in bag
Layer veggies in pan
Cut chicken in chunks and top it with the 1/3 of the mixture
Sprinkle Parsley over meat and cover with foil, bake at 450 for 30-45 minutes or until 160 degrees on chicken
Serving Size: 1/2 dish (One 6 oz chicken breast and veggies)
Number of Servings: 2
Recipe submitted by SparkPeople user TONYAS4BOYS.
Mix spices with 1/3 cup water and soy sause
Pour 3/4 of the mix into veggies
Mix in bag
Layer veggies in pan
Cut chicken in chunks and top it with the 1/3 of the mixture
Sprinkle Parsley over meat and cover with foil, bake at 450 for 30-45 minutes or until 160 degrees on chicken
Serving Size: 1/2 dish (One 6 oz chicken breast and veggies)
Number of Servings: 2
Recipe submitted by SparkPeople user TONYAS4BOYS.