Stir Fry Chicken and Vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 430.1
  • Total Fat: 7.2 g
  • Cholesterol: 52.7 mg
  • Sodium: 1,406.9 mg
  • Total Carbs: 62.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 29.9 g

View full nutritional breakdown of Stir Fry Chicken and Vegetables calories by ingredient


Introduction

with rice with rice
Number of Servings: 1

Ingredients

    3 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
    1 stalk, large (11"-12" long) Celery, raw
    3 ounces Chicken Breast (cooked), no skin, roasted
    2 tbsp Ken's Steak House, Lite Northern Italian with Basil and Romano Salad Dressing, 2 Tbsp
    1 serving Minute Rice Instant Enriched Long Grain White Rice 5 min (serv= 1c cooked rice)
    0.5 cup Snow Peas, fresh
    1 tbsp Soy Sauce
    1 cup, pieces or slices Mushrooms, fresh

Tips

Save time by buying organic chicken strips


Directions

Marinate chicken in dressing before stir fry

Serving Size: Makes 1.5 to 2 cups

Number of Servings: 1

Recipe submitted by SparkPeople user KUZENERGY.