Chicken Vegetable Stir Fry Recipe
Summary
Ingredients
| Frozen mixed vegetables | 20 Ounce | |
| Chicken breast halves | 4 | |
| Vegetable cooking spray | 1 | |
| Tomato | 1 Medium | |
| Hot cooked rice | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 490 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.7%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 68.5 mg2.9%
Total Carbohydrates 48 g16.1%
Dietary Fiber 6.3 g25.3%
Sugars 0.8 g
Protein 59 g118.5%
Vitamin A 149.1% Vitamin C 31.1%
Calcium 4.1% Iron 16%
*Based on a 2000 Calorie diet
Directions
Cut chicken breasts into 1-inch pieces; sprinkle 1 seasoning packet over chicken.
Set aside.
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 (325°) 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.
Chef
