Szechuan Chicken and Vegetables
Create your own combo of fresh stir-fry vegetables from the salad bar at the grocery store.
Yield: 4 servings (serving size: about 5 ounces chicken and 2/3 cup vegetables)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 231
- Calories from fat: 0.0%
- Fat: 4.5g
- Saturated fat: 0.9g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 40.1g
- Carbohydrate: 4.6g
- Fiber: 0.9g
- Cholesterol: 99mg
- Iron: 1.5mg
- Sodium: 398mg
- Calcium: 71mg
Ingredients
- 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
Preparation
- 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
Szechuan Chicken and Vegetables Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Asian, Chinese
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
-
Classic Chicken Potpie
All You -
Broccoli Chicken Salad
Sunset -
Crispy Chicken Thighs with Potatoes and Rosemary
Southern Living
advertisement
You want chicken? We've got it!
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy