Chicken with Stir-Fry Vegetables
100
Chicken with Stir-Fry Vegetables recipe
Ingredients
| 4 |
chicken breast halves, boneless, skinless
boned and thinly sliced |
||
| 2 | cups |
celery
diagonally sliced |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | large |
onions
sliced |
|
| 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
|
* |
Directions
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.
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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?
Chef
I see cashews, baby corn, and other veggies in this photo which are not in the recipe...that is fraud.
over 1 year ago