Chicken and veggie stir fry

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 289.3
  • Total Fat: 17.5 g
  • Cholesterol: 8.2 mg
  • Sodium: 23.0 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 7.3 g

View full nutritional breakdown of Chicken and veggie stir fry calories by ingredient
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Introduction

This is my own recipe and it has plenty of veggies and some chicken and rice. It's a complete meal in one. I make up a big pot of it and then plate the rest into serving sizes and freeze it so I always have a meal prepared in case I get to busy to cook. This is my own recipe and it has plenty of veggies and some chicken and rice. It's a complete meal in one. I make up a big pot of it and then plate the rest into serving sizes and freeze it so I always have a meal prepared in case I get to busy to cook.
Number of Servings: 5

Ingredients

    * Chicken Breast, no skin, 1 lb
    * Broccoli, fresh, 1 cup, chopped
    * Cabbage, fresh, 1 cup, shredded
    * Onions, raw, 1 slice, thin
    * *Peppers, sweet, red, fresh, 2 cup, sliced
    * Mushrooms, fresh, 1 cup, pieces or slices
    * Carrots, raw, 1 strip, thin
    * *Brown Rice, long grain, 2.5 cup
    * Olive Oil, 6 tbsp
    1 teaspoon flour

Directions

Start the rice first, brown rice uses a little more water to cook it than white rice. In a wok or a very large non stick skillet pour in about 2 table spoons oil Season chicken with your favorite seasonings use plenty of garlic, onion power, season all, drop into hot oil and stir until cooked take out and set aside. pour in 2 more tablespoons oil if needed, drop in cabbage and broccoli and carrots stir until cooked set aside with the chicken. use more oil if needed, drop in the onion, bell peppers, and mushrooms stir around until cooked spoon in about 1 teas. of flour, stir until browned pour in about 1/2 cup water add the cooked rice and all the other cooked ingredients. stir all together let simmer together for about 5 mins until no liquid remains in skillet. divide into 5 to 6 meals. can freeze left overs or eat for next couple of days.

Number of Servings: 5

Recipe submitted by SparkPeople user FAYEGLORY.

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