Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Healthy / Chicken and Vegetable Stir-Fry Recipe
    Lost? Site Map

    Chicken and Vegetable Stir-Fry

    Chicken and Vegetable Stir-Fry. Photo by AcadiaTwo

    1/1 Photo of Chicken and Vegetable Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    abbydabby's Note:

    I've made this dish many times. The ingredients (mainly the veggies) sometimes vary depending on what I have on hand, but it always turns out delicious.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
    2. 2
      Add chicken breast pieces and cook on medium heat for 7 minutes.
    3. 3
      Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
    4. 4
      Prepare rice according to directions.
    5. 5
      Add peanuts to stir-fry mixture and cook 2-3 more minutes.
    6. 6
      Serve immediately over rice.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on November 05, 2012

      55

      A really good stir fry recipe. I left out the bok choy and added some frozen corn kernels to the dish. My only complaint is it seems a little bland........maybe a little crushed red pepper would help. Made for Fall Pick-A-Chef 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2011

      55

      Very tasty stir-fry dish and really easy to make. I substituted orange bell pepper for the green and I used long grain rice which I made in my rice cooker. We really enjoyed the addition of the peanuts. Thanks for the post! Made for PAC, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2009

      55

      This was amazing!!! Thank you so much

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Chicken and Vegetable Stir-Fry

    Serving Size: 1 (513 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 589.4
     
    Calories from Fat 133
    22%
    Total Fat 14.8 g
    22%
    Saturated Fat 2.3 g
    11%
    Cholesterol 90.8 mg
    30%
    Sodium 254.4 mg
    10%
    Total Carbohydrate 71.1 g
    23%
    Dietary Fiber 7.8 g
    31%
    Sugars 8.5 g
    34%
    Protein 43.5 g
    87%

    The following items or measurements are not included:

    stir-fry sauce

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites