Try this Chicken and Vegetable Stir-Fry recipe, or contribute your own.
Suggest a better descriptionHeat oil in large skillet or wok over med high heat until hot. Add chicken, cook and stir 4-5 minutes or until chicken is no longer pink. Add onions and frozen vegetables; mix well. Cover; steam 5-6 minutes or until vegetables are crisp tender. Stir in sauce and water; cook until thoroughly heated. Serve over hot cooked rice. 4 servings Posted to recipelu-digest by gunnroad1@juno.com (Pam Gibson) on Feb 24, 1998
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Serving Size: 1 Serving (726g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 757 | ||
Calories from Fat: 94 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.2mg | 1 % | |
Potassium 87mg | 2 % | |
Total Carbohydrate 147.2g | 43 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 140.1g | ||
Protein 14.2g | 20 % | |
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: 757
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