Rating: 3.5 stars
13 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

Vary the veggies to your family's tastes—sliced carrots or snow peas would be good substitutions.

Christine Burns Rudalevige
Recipe by Cooking Light July 2013

Gallery

Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup stir-fry and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions, omitting salt and fat.

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  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.

Nutrition Facts

299 calories; fat 5.2g; saturated fat 0.9g; mono fat 1.7g; poly fat 1.5g; protein 22.8g; carbohydrates 39g; fiber 3.4g; cholesterol 55mg; iron 2.9mg; sodium 641mg; calcium 48mg.
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