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 Oxmoor House

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. 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. 2. Add vegetables and teriyaki sauce; stir-fry 5 minutes or until vegetables are crisp-tender and chicken is thoroughly cooked.
  3. carbo rating: 4
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