Chicken and Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.2
  • Total Fat: 6.5 g
  • Cholesterol: 34.3 mg
  • Sodium: 537.6 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 20.3 g

View full nutritional breakdown of Chicken and Vegetable Stir Fry calories by ingredient
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Number of Servings: 4


    3 cups cooked white rice (or sub. brown)
    1 chicken breast, cut into strips
    1 red pepper, cut into strips
    1 green pepper, cut into strips
    1 small zucchini, cut into strips
    2 cups mushrooms, sliced
    2 cloves garlic, minced
    1 tbsp. EVOO
    3 tbsp. teriyaki sauce
    1/2 cup chow mein noodles


Heat EVOO over medium high heat. Add garlic and saute for about 1 minute. Add the rest chicken and cook until no longer pink. Add the rest of the vegetables and saute until soft. Top w/ the 3 tbsp. of teriyaki, let cook for about 1 minute. Serve over rice.

Makes 4 servings

Can add any other vegetables, omit chicken, or use brown rice. I just used what I had on hand.

Number of Servings: 4

Recipe submitted by SparkPeople user BADOGG88.

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