Chicken and Vegetable Stir-Fry
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Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry

Serves 4 | Prep/Cook Time: 15 Min
  • Calories 240
  • Protein 18g
  • Sodium 780mg
  • Sat.Fat 1.5g
  • Sugar 11g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 240
% Daily Value*
Total Fat 11g 17 %
Saturated Fat 1.5g 8 %
Cholesterol 30g 10 %
Sodium 780mg 33 %
Total Carbs 24g 8 %
Dietary Fiber 6g 24 %
Sugars 11g
Protein 18g
Vitamin A %
Vitamin C %
Calcium 6%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)
2 tablespoons vegetable oil
1 cup chopped onion
6 cups assorted, cut up vegetables (broccoli, cauliflower, green and red pepper chunks)
1/3 cup bottled stir-fry sauce
2 tablespoons water
4 cups bean sprouts
1 In a 12-inch skillet over medium-high heat, heat oil. Add onion; cook 2 minutes or until onion is softened, stirring occasionally.
2 Stir in vegetables, stir-fry sauce and 2 tablespoons water. Cover and simmer over low heat 2 minutes.
3 Stir in chicken and bean sprouts; cover and simmer 3 minutes or until chicken is hot and vegetables are tender and crisp. Serve with hot cooked rice, if desired.
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Serves 4 and vegetable stir fry_1_thumb.jpg and vegetable stir fry_1_thumb.jpg