Stir-Fry Chicken & Vegetables
This stir-fry recipe is easy to make and will be a family favorite!
Ingredients
1 tablespoon vegetable oil
1/2 cup yellow onions, vertically sliced
1/2 pound (2 cups) sugar snap pea pods
1 cup red bell pepper, cubed
6 ounces cooked chicken breast, cut in 2-inch strips
1/2 cup sliced mushrooms
2 tablespoons light soy sauce
1 teaspoon minced fresh ginger
1/2 teaspoon sugar
1/4 teaspoon pepper
Directions
Heat large non-stick wok or skillet over medium-high heat until hot. Drizzle oil around edges of pan. When oil is hot add onions and stir-fry 2 minutes.
Add remaining ingredients and stir-fry about 5 minutes or until vegetables are crisp-tender and chicken is hot. For softer vegetables stir-fry longer.
Serves 4.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 4 | |
| Amounts Per Serving | |
| Calories: 147 | |
| % Daily Value | |
| Total Fat: 6 g | 10% |
| Saturated Fat: 1 g | 6% |
| Cholesterol: 29 mg | 10% |
| Sodium: 331 mg | 14% |
| Carbohydrate: 10 g | 3% |
| Dietary Fiber: 3 g | 10% |
| Protein: 13 g | 26% |
| Vitamin A | 50% |
| Vitamin C | 127% |
| Folacin | 4% |
| Calcium | 4% |
| Iron | 7% |
| Potassium | 6% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.