Chicken And Veggie Stir Fry Recipe
Servings: 4
Ingredients
- 1 pound chicken
- 1 pound carrots
- 1 head cauliflower
- 1 bunch broccoli
- 1 green pepper
- 1 red onion
- 1 1/2 c. sliced mushrooms
Directions
- If you slice sufficient of each of these three to fill 1 1/2 - 32 oz yogurt containers this will feed 4-5 with brown rice.
- Marinate chicken with teriyaki sauce. Have all vegetables cut before you start. Cook chicken first then remove. Cook the carrots next. After you see a change in the color, push the carrots up to the wall of the wok. Do the same for cauliflower and broccoli. The green pepper, onion and mushrooms should be cooked as the same time. When the last ingredients are 1/2 cooked, add in the chicken back in.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 111 | 43% |
| Total Fat 12.35g | 15% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 159mg | 7% |
| Potassium 926mg | 26% |
| Total Carbs 20.21g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 8.96g | 6% |
| Protein 19.17g | 31% |
