Lunch

Chicken and Vegetable Stir fry is for Lunch.

Chicken and Vegetable Stir fry takes 5 minutes to prepare.

Chicken and Vegetable Stir fry takes 10 minutes to cook.

Chicken and Vegetable Stir fry makes 4 servings.

The ingredients for Chicken and Vegetable Stir fry are:

Ingredients:


Green Peppers (bell peppers), 1 cup, strips
Green Beans (snap), 1 cup
Carrots, raw, 1 strip, thin
Cabbage, fresh, 1 cup, shredded
Chicken Breast, no skin, 0.5 breast, bone and skin removed
*Soy Sauce, 1 tbsp
Olive Oil, 2 tbsp
Cilantro, raw, 3 tbsp
*Pine Nuts, 1 tbsp
Sunflower Seeds, without salt, 0.25 cup, hulled

Here is how you make Chicken and Vegetable Stir fry:

Individually stir fry all vegetables separately until slight change of colour and texture. Remove from the pan and combine. Cut chicken breast into bite size pieces and stir fry until white opaque texture and colour. Add to the vegetables. Add soya sauce, pine nuts and sunflower seeds and toss all together in a wok for about 2 minutes. Garnish with chopped cilantro.Number of Servings: 4Recipe submitted by SparkPeople user PEARLKAD.

The nutritional information for Chicken and Vegetable Stir fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.8

• Total Fat: 12.7 g
• Cholesterol: 17.1 mg
• Sodium: 250.8 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 2.8 g
• Protein: 10.0 g

The dietary needs meet for Chicken and Vegetable Stir fry is Low Fat