kraftfoods.com -- 4 servings, 1-3/4 cups each -- I used my bottled chicken &just cut it in to cubes. Chuck really liked it.
COOK and stir chicken in hot oil in large skillet on high heat 3 min.
ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
STIR in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Serve over rice.
kraft kitchens tipsVARIATION Substitute frozen mixed stir-fry vegetables for the fresh vegetables and/or soy sauce for the hoisin sauce.SUBSTITUTESubstitute small broccoli florets or drained, canned baby corn for some of the vegetables. MAKE IT EASYPurchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 143 | ||
Calories from Fat: 14 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 75mg | 3 % | |
Potassium 374.5mg | 10 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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