Szechuan Chicken and Vegetables

Create your own combo of fresh stir-fry vegetables from the salad bar at the grocery store.


4 servings (serving size: about 5 ounces chicken and 2/3 cup vegetables)

Recipe from

Oxmoor House

Nutritional Information

Calories 231
Caloriesfromfat 0.0 %
Fat 4.5 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 40.1 g
Carbohydrate 4.6 g
Fiber 0.9 g
Cholesterol 99 mg
Iron 1.5 mg
Sodium 398 mg
Calcium 71 mg


2 teaspoons dark or light sesame oil
1 1/2 pounds chicken breast tenders
1/4 teaspoon crushed red pepper
1 (10-ounce) package fresh stir-fry vegetables (about 2 1/2 cups)
1/4 cup low-sodium teriyaki sauce


1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and sprinkle with crushed red pepper; stir-fry 3 minutes.

2. Add vegetables and teriyaki sauce; stir-fry 5 minutes or until vegetables are crisp-tender and chicken is thoroughly cooked.

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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