Chicken & Vegetable Stir Fry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.7
  • Total Fat: 3.6 g
  • Cholesterol: 66.7 mg
  • Sodium: 754.2 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 31.9 g

View full nutritional breakdown of Chicken & Vegetable Stir Fry calories by ingredient
Submitted by:

Number of Servings: 4


    1 lb. boneless, skinless chicken breast
    1 tsp. olive oil
    1 cup chicken broth
    1/2 tsp. ground ginger
    3 tsp. soy sauce
    3 tsp. cornstarch

    whatever veggies you like! I used...

    1 cup broccoli
    1 green onion
    2 carrots
    2 stalks of celery
    3/4 c. canned bamboo shoots
    3/4 c. canned water chestnuts
    1/2 c. canned bean sprouts


1. Cube chicken

2. Cook chicken in frying pan with oil until no longer pink. (6-7 min.)

3. Remove chicken from pan- set aside and keep warm.

4. Mix broth, ginger, soy sauce and cornstarch in a small bowl. Set aside.

5. Add veggies (except for canned veggies- add them later... they're already cooked!) to pan. Cook until crisp-tender. (4-5 min.).

6. Stir broth mixture into veggies. Stir and and cook until thick and bubbly.

7. Add bamboo shoots, water chestnuts, bean sprouts and chicken. Cook until warm throughout.

I'm not sure of the quantity it makes... I always measure four parts on a food scale so I know I'm getting 1 (of the four) servings it makes. I'm guessing each serving is approximately 1 & 1/2 cups?

Number of Servings: 4

Recipe submitted by SparkPeople user EFRANK124.

Rate This Recipe