Chicken Stir Fry
Dice chicken then sprinkle with garlic, pepper and salt and cook in olive oil and soy. Remove chicken from the pan and add carrots and broccoli that have been chopped. Cook fro 5 min on med high in olive oil. Then add onion and snap peas. Cook for another 5 min. Remove mixture from the pan. Add chopped cabbage and pineapple to the pan along with soy. When cabbage has wilted add the vegetable mix back in and continue to cook. Add 1 tsp fish sauce and 1 table spoon of brown sugar along with 1 tsp of ginger. Add chicken back in and serve with rice of choice.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 137 | ||
Calories from Fat: 11 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 51.3mg | 16 % | |
Sodium 79.1mg | 3 % | |
Potassium 458.8mg | 12 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 5.8g | ||
Protein 22.2g | 32 % | |
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: 137
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