Chicken Stir Fry

10 18 280
Ingredients Minutes Calories
Prep Cook Servings
8 min 10 min 4
Chicken Stir Fry
Health Highlights

Ingredients


454 gm Chicken Breast (skinless; (cut into 1 inch cubes))
1 pinch Salt and pepper (to taste)
1 spray (about 1/3 second) Olive oil cooking spray
2 cup Broccoli florets
1/2 medium pepper(s) Yellow bell pepper (cut into 1 inch pieces))
1/2 medium pepper(s) Red bell pepper (cut into 1 inch pieces))
1/2 cup Baby carrots (sliced)
2 tsp Ginger (minced)
2 clove(s) Garlic (minced)
1 Pouch Stir Fry - HEB Cooking Sauce

Instructions


Instructions:


  1. Spray olive oil spray on a large skillet or wok and heat over medium high heat.
  2. Season chicken with salt and pepper and add them to pan (in batches if necessary). Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  3. Reduce heat to medium and add the carrots and broccoli (they will take longer to soften).
  4. After 2-3 minutes add the bell pepper, stirring occasionally, just until all of the veggies are crisp and tender. 
  5. Add ginger and garlic and cook for an additional minute.
  6. Add chicken back into the skillet and stir to combine.
  7. Pour the stir fry sauce over chicken and vegetables and stir gently to combine.
  8. Bring to a boil, stirring occasionally, and let boil for one minute.
  9. Enjoy!

Nutrition Facts

Per Portion

Calories 280
Calories from fat 38
Calories from saturated fat 0.2
Total Fat 4.2 g
Saturated Fat 0.0 g
Trans Fat 0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 750 mg
Potassium 153 mg
Total Carbohydrate 24.6 g
Dietary Fiber 1.7 g
Sugars 1.8 g
Protein 37 g

Dietary servings

Per Portion


Vegetables 1.1

Energy sources


Pygal34%456.83208264628786152.6102184927311514%428.3825439685593268.206502027691753%292.529532972874201.998563999597934%14%53%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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