Asian

Baked Stir-Fry is for Dinner.

Baked Stir-Fry takes 10 minutes to prepare.

Baked Stir-Fry takes 30 minutes to cook.

Baked Stir-Fry makes 2 servings.

The ingredients for Baked Stir-Fry are:

12 ounces Chicken Breast (cooked), no skin, roasted
0.5 cup slices Carrots, cooked
74 gram(s) bell pepper, red, sweet, raw
1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1 cup Cooked Onion
2 stalk, large (11"-12" long) Celery, raw
1 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
2 tbsp Soy Sauce
1 tsp Salt
1 tsp Pepper, black
2 tbsp Parsley, dried
1 gram(s) Hy's Seasoning Salt - No MSG (by CORYR30)
1 tsp Mustard Powder, Dried Spice - 1 tsp ggg (by MG7_FIT)

Here is how you make Baked Stir-Fry:

Put veggies in Ziploc bag Mix spices with 1/3 cup water and soy sausePour 3/4 of the mix into veggiesMix in bagLayer veggies in panCut chicken in chunks and top it with the 1/3 of the mixtureSprinkle Parsley over meat and cover with foil, bake at 450 for 30-45 minutes or until 160 degrees on chicken Serving Size: 1/2 dish (One 6 oz chicken breast and veggies) Number of Servings: 2Recipe submitted by SparkPeople user TONYAS4BOYS.

The nutritional information for Baked Stir-Fry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 396.8

• Total Fat: 5.3 g
• Cholesterol: 105.4 mg
• Sodium: 2,423.2 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 7.4 g
• Protein: 44.9 g

Baked Stir-Fry is Asian cuisine.

The dietary needs meet for Baked Stir-Fry is Low Fat