Cut chicken into strips.
In 12-inch skillet, heat peanut oil over medium-high heat. Cook chicken in peanut oil 3 to 5 minutes, stirring occasionally, until no longer pink. Remove chicken from skillet; keep warm.
In same skillet, heat water to boiling. Break ramen noodles into water; stir until slightly softened. Stir in veggies.
Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, stir-fry sauce and chicken. Cook 3 to 5 minutes, stirring frequently, until hot, then serve.
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (48%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 78.4mg||24 %|
|Sodium 88mg||3 %|
|Potassium 257.1mg||7 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 24g||34 %|
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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: 193
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