Asian

Garden Vegetable and chicken Stirfry is for Dinner.

Garden Vegetable and chicken Stirfry takes 20 minutes to prepare.

Garden Vegetable and chicken Stirfry takes 20 minutes to cook.

Garden Vegetable and chicken Stirfry makes 2 servings.

The ingredients for Garden Vegetable and chicken Stirfry are:

4 oz tyson ready chicken slices cut into cubes
1 c. brown rice (boil in a bag)
1 zuchinni thinly sliced
1 yellow squash thinly sliced
handful of spinach
10 baby carrots quartered
1/4 lg red bell papper (sliced & cut in 1/3s0
1/4 lg yellow bell pepper (sliced & cut in 1/3s)
1/4 lg orange bell pepper (sliced & cut in 1/3s)
20 pea pods (whole)
onion powder
garlic italian dressing
4 tbsp lite soy sauce
2 tbsp olive oil

Here is how you make Garden Vegetable and chicken Stirfry:

Start 1/2 oil & soy sauce in fry pan & put on hi heat. When hot add carrots, squashes, pea pods, peppers. After lightly cooked turn heat down to medium and then add the other 1/2 of oil & soy sauce, chicken & spices (cover until warm throughout. Lastly add spinach stir in the in quickly & remove from heat as soon as it is wilted.Serving Size: Makes 4 cups (2 cup servngs!)Number of Servings: 2Recipe submitted by SparkPeople user JCMCCARTER12.

The nutritional information for Garden Vegetable and chicken Stirfry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 377.5

• Total Fat: 16.0 g
• Cholesterol: 33.3 mg
• Sodium: 1,727.5 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 4.2 g
• Protein: 21.8 g

Garden Vegetable and chicken Stirfry is Asian cuisine.