Search
by Ingredient
Chicken with Stir-Fry Vegetables

Chicken with Stir-Fry Vegetables

StarStarStarStarHalf star

Submitted by loupina

Chicken with Stir-Fry Vegetables recipe

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

4 4
EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
boned and thinly sliced
2 473
CUPS ML CELERY
diagonally sliced
¼ 59
CUP ML VEGETABLE OIL
1 237
CUP ML MUSHROOMS
sliced
1 1
LARGE LARGE ONIONS
sliced
2 473
CUPS ML CARROTS
diagonally sliced
1 1
EACH SWEET RED BELL PEPPERS
sliced into rings
1 1
X LEMON *
6 173.4
OUNCES ML/G WATER CHESTNUTS
drained, sliced
4 4
MEDIUM MEDIUM ZUCCHINI
thickly sliced

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.

* not incl. in nutrient facts Arrow up button

Comments


Chef

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

 

 

Nutrition Facts

Serving Size 551g (19.4 oz)
Amount per Serving
Calories 451 36% 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?
Trans-fat Free, High Fiber
 
More health news

Email this recipe