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Chicken Vegetable Stir Fry Recipe
|Frozen mixed vegetables||20 Ounce|
|Chicken breast halves||4|
|Vegetable cooking spray||1|
|Hot cooked rice||2 Cup (32 tbs)|
Calories 416 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.83 g4.1%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 180.3 mg7.5%
Total Carbohydrates 48 g16.1%
Dietary Fiber 6.3 g25.3%
Sugars 0.8 g
Protein 47 g94.1%
Vitamin A 149.8% Vitamin C 34.5%
Calcium 6% Iron 22.9%
*Based on a 2000 Calorie diet
Cut chicken breasts into 1-inch pieces; sprinkle 1 seasoning packet over chicken.
Coat a wok with cooking spray.
Cook vegetables in wok according to package directions, using remaining seasoning packet; set aside.
Remove vegetables from wok, and set aside.
Coat wok with cooking spray; allow to heat at medium high (325Â°) for 2 minutes.
Add chicken, and stir-fry 3 to 4 minutes.
Return vegetables to wok; add tomato, and simmer 1 to 2 minutes or until thoroughly heated.
Serve over rice.