Japanese stir fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 326.5
- Total Fat: 1.4 g
- Cholesterol: 10.3 mg
- Sodium: 82.4 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 7.9 g
- Protein: 14.3 g
View full nutritional breakdown of Japanese stir fry calories by ingredient
Number of Servings: 4
Ingredients
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shredded cabbage
bean sprouts
sliced carrots
cut up broccoli
cut up cauliflower
1 raw chicken breast thinly sliced
1 can waterchestnuts drained
garlic salt/powder to taste
pepper to taste
cooked rice, (I like converted rice)
soya sause
teriaki sause
Directions
Start the water for the rice, usually 2 cups water to 1 cup rice, boil water before adding rice, once boiling add rice, and keep boiling until most of the water is gone, though turn down the heat gradually.
Fry the chicken in another pot, in 1/2 cup water until cooked, drain off water, add garlic salt and pepper, let cook a minute, add cabbage, carrots, cauliflower and waterchestnuts to chicken and cook for about five minutes or until the veggies start to get soft, but firm, add bean sprouts and broccoli and cook until broccoli is greener, but still stightly crispy.
Serve over rice and add which sause(s) you want.
Serves at least 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user PEPSIADDICT19.
Fry the chicken in another pot, in 1/2 cup water until cooked, drain off water, add garlic salt and pepper, let cook a minute, add cabbage, carrots, cauliflower and waterchestnuts to chicken and cook for about five minutes or until the veggies start to get soft, but firm, add bean sprouts and broccoli and cook until broccoli is greener, but still stightly crispy.
Serve over rice and add which sause(s) you want.
Serves at least 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user PEPSIADDICT19.
Member Ratings For This Recipe
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