chicken stir fry with veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.1
  • Total Fat: 8.5 g
  • Cholesterol: 45.7 mg
  • Sodium: 445.6 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 21.4 g

View full nutritional breakdown of chicken stir fry with veggies calories by ingredient


Introduction

This easy to make stir fry goes great over whole wheat pasta or whole grain rice.. the key to rice and pasta is the word "Whole" This easy to make stir fry goes great over whole wheat pasta or whole grain rice.. the key to rice and pasta is the word "Whole"
Number of Servings: 6

Ingredients

    2 TBS cooking oil
    2 boneless skinless chicken breasts
    1 green pepper
    1 red pepper
    1 yellow pepper
    1 package of stir fry veggies
    4 TBS cashew nuts
    1 medium onion
    4 TBS teriyaki sauce
    .5 TBS soy sauce
    red cayenne pepper (optional)
    garlic powder (optional)

Directions

Cut chicken into small 1"x1" cubes. Stir fry the chicken in 2 TBS of cooking oil in a large pot or wak. Add 1 TBS teriyaki sauce to chicken and continue cooking. Cut peppers and onion into 1" pieces. Add peppers and onions to the chicken once the chicken is no longer pink. Add cashews and 1 TBS teriyaki sauce and continue stirring. Add frozen vegetables and remaining 2 TBS teriyaki sauce and soy sauce. Stir in additional spices (optional.) Cook until peppers and onions are slightly soft and frozen vegetables are heated. Serve over whole grain rice or whole wheat noodles. Makes 6-8 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MEL558.