Asian

Chicken and summer vegetable stir fry is for Dinner.

Chicken and summer vegetable stir fry takes 15 minutes to prepare.

Chicken and summer vegetable stir fry takes 20 minutes to cook.

Chicken and summer vegetable stir fry makes 8 servings.

The ingredients for Chicken and summer vegetable stir fry are:

24.0 oz Tyson boneless, skinless chicken breast, pieces
3.0 cup Summer Squash, (diced) (yellow squash; zucchini; squash)
1 bell pepper, red, sweet, raw, sliced
5 medium Mushrooms, fresh, sliced
3 cups Vegetables, Frozen: Birds Eye, Mixed Vegetables, Steamfresh
3.0 fl oz Fish Sauce
6.0 tbsp Oyster Sauce
4.0 tbsp Soy Sauce
6.0 tsp Garlic
6.0 tsp Bacon grease

Here is how you make Chicken and summer vegetable stir fry:

In a wok melt the bacon grease, add chicken pieces and cook. Add diced fresh veggies and cook for 8 minutes until cookies. Add frozen veggies, stir to incorporate. Add sauce and let cook for 5 minutes. Serve over rice, noodles or eat plain.Serving Size: Make 8 servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user HSANDERS80.

The nutritional information for Chicken and summer vegetable stir fry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 215.7

• Total Fat: 7.8 g
• Cholesterol: 51.8 mg
• Sodium: 1,401.9 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 3.3 g
• Protein: 22.2 g

Chicken and summer vegetable stir fry is Asian cuisine.