stir fry-the slim version

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.6
  • Total Fat: 6.6 g
  • Cholesterol: 49.3 mg
  • Sodium: 85.2 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 21.9 g

View full nutritional breakdown of stir fry-the slim version calories by ingredient



Number of Servings: 8

Ingredients

    Olive Oil, 1 tbsp
    Peanut Oil, 2 tbsp
    Chicken Breast, no skin, 24 ounces
    Bok Choy, raw-shreaded, 1 cup
    Celery, raw, 0.5 cup, diced
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    Carrots, raw, 1 cup, sliced
    Onions, raw, 1 cup, chopped
    Broccoli, fresh, 1 cup, chopped
    Green Peppers (bell peppers), 1 cup, strips
    Oranges, 1 cup, sections
    Pineapple, canned, 1 cup, crushed, sliced, or chunks

    *Brown Rice, long grain, 1 cup

Directions

In wok, saute cubed chicken breast in 3 TBSP EVOO for 5 minutes, stirring occassionally. Add all the hard vergetables (carrots, onions, celery, bok choy and broccoli) and saute for 5 minutes. Add bell pepper and tomatoes. Saute 5 minutes. Add orange sections (halved) and the zest if desired and can and pineapple (crushed or cubed). Saute 5 minutes. Drain and reserve the juice from stir fry. Add water to make 2.25 cups of juice to saucepan with lid that fits. Add 1 cup of white rice and boil for 5 minutes. Place lid on pot and turn off the burner. Wait 30 minutes. In dish place 1/2 cup of rice with 1 cup of vegetables. Enjoi

Number of Servings: 8

Recipe submitted by SparkPeople user BONSAI2003.