Chicken and Vegetable Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 254.1
  • Total Fat: 4.3 g
  • Cholesterol: 48.9 mg
  • Sodium: 296.2 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 22.8 g

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


Introduction

Vary the veggies to your family's tastes—sliced carrots or snow peas would be good substitutions. Vary the veggies to your family's tastes—sliced carrots or snow peas would be good substitutions.
Number of Servings: 4

Ingredients

    0.041 cup Sesame Oil, Dark (by HEZZIEMAY)
    12 oz Tyson boneless, skinless chicken breast
    3 cup, shredded Cabbage, chinese (pak-choi), raw
    85 gram Peas ( Mann's sugar snap peas ) per 1 cup or 85g
    74 gram(s) bell pepper, red, sweet, raw
    1 tbsp Kikkoman Low Sodium Soy Sauce
    1 tbsp Hoisin Sauce
    .33 tbsp Argo Cornstarch
    .33 tbsp Nakano Seasoned Rice Vinegar
    2 rings Onions, raw
    2 cup White Rice, long grain, cooked

Directions

1. Prepare rice according to package directions, omitting salt and fat.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.

Serving Size: Makes 4 servings (1 cup stir-fry and 1/2 cup rice)

Number of Servings: 4

Recipe submitted by SparkPeople user JULIETTECAKE.