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Chicken with Stir-Fry Vegetables

Chicken with Stir-Fry Vegetables Chicken with Stir-Fry Vegetables

Chicken with Stir-Fry Vegetables recipe













Trans-fat Free, High Fiber


4 chicken breast halves, boneless, skinless
boned and thinly sliced
2 cups celery
diagonally sliced
¼ cup vegetable oil
1 cup mushrooms
1 large onions
2 cups carrots
diagonally sliced
1 sweet red bell peppers
sliced into rings
1 lemon
6 ounces water chestnuts
drained, sliced
4 medium zucchini
thickly sliced
teriyaki sauce


Heat oil in a wok or heavy skillet.

Stir-fry chicken in hot oil until tender.

Add the remaining ingredients; sprinkle generously with Shoffeitt Lemon Teriyaki seasoner.

Stir-fry until done to your liking.

Do not cover the pan or over cook.


* not incl. in nutrient facts

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I see cashews, baby corn, and other veggies in this photo which are not in the recipe...that is fraud.

over 1 year ago

Nutrition Facts

Serving Size 551g (19.4 oz)
Amount per Serving
Calories 45136% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 170mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 24%
Sugars g
Protein 66g
Vitamin A 221% Vitamin C 237%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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