Chicken Stir Fry with Vegetables and Brown Rice

Chicken Stir Fry with Vegetables and Brown Rice

4.3 of 5 (111)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 387.7
  • Total Fat: 3.0 g
  • Cholesterol: 32.9 mg
  • Sodium: 120.2 mg
  • Total Carbs: 70.1 g
  • Dietary Fiber: 11.1 g
  • Protein: 21.7 g

View full nutritional breakdown of Chicken Stir Fry with Vegetables and Brown Rice calories by ingredient
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Introduction

I love to eat this when i'm craving Chinese food but dont want all the extra calories I love to eat this when i'm craving Chinese food but dont want all the extra calories
Number of Servings: 1

Ingredients

    2 oz Chicken Breast meat or Tenderloins
    1 cup Brown long grain rice
    1/2 Red Bell pepper (or any color you like)
    3/4 cup chopped carrots (bite sized)
    1/2 cup of chopped onion
    1/2 cup of sugar snap green beans
    Soy sauce (optional)

Directions

Cook rice until tender

Cut up all the vegetables and chicken into bite size pieces. Spray non-stick cooking spay in your pan and add carrots let cook for 5 minutes. Then add chicken. Cook until theres no more pink or its cooked through and add bell pepper and onion. Once the onions and bell pepper are tender add rice and snap green beans stir and serve!

Makes 1 good heaping serving

Number of Servings: 1

Recipe submitted by SparkPeople user BEACHBODYREADY.

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Member Ratings For This Recipe


  • Incredible!
    18 of 18 people found this review helpful
    This is a great recipe, I used some asian stir fry seasoning and it was great!! It's nice because you can really add whatever veggies you have on hand, and change it up to add some variety. - 1/28/09

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  • Very Good
    12 of 12 people found this review helpful
    One of my favorite type of recipes. Versatile, tasty & easy. I add whatever veggies in fridge ... broccoli, cauli, garlic, celery, bean sprouts ... which increases nutrition. Also use less rice with more veggies. - 1/1/09

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  • Incredible!
    11 of 11 people found this review helpful
    Stirfries are so easily altered to fit anyone's taste or dietary requirements. If you're pressed for time, you can find frozen stir-fry vegetable mixes. The store I shop at has at least 5 different mixes. I use teriyaki instead of soy sauce and I marinate the meat overnight. - 1/22/09

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  • 11 of 11 people found this review helpful
    I made this, but I used broccoli instead of snap peas and I used low sodium teriyaki sauce instead of soy sauce. I also added in some water chestnuts and yellow squash. It was DELICIOUS!!! - 1/21/09

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  • Very Good
    10 of 11 people found this review helpful
    Keep the optional soy sauce except make it low sodium. Then add 1 tablespoon peanut butter and a sprinkle of red pepper flakes and it becomes a Thai dish. - 1/16/09

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