You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD.
Ingredients For Chicken & Vegetable Stir-Fry Recipe
4 teaspoon Cornstarch
1 cup Reduced Sodium Chicken Broth
2 tablespoon Reduced Sodium Soy Sauce
1 pound Boneless skinless chicken breasts, cut into 1/4 inch strips
2 tablespoon Olive oil, divided
1.5 cup Fresh cauliflowerets
1.5 cup Fresh Broccoli Florets
2 Medium carrots, sliced
1 Small sweet red pepper, julienned
1 Small onion, halved and sliced
1 Garlic clove, minced
0.5 teaspoon Salt
0.5 teaspoon Pepper
0.25 teaspoon 1/2 crushed red pepper flakes
2.5 cup Hot cooked rice
Minced fresh cilantro
Nutrition value
696
calories per serving
22 g Fat33 g Protein87 g Carbs6 g FiberOther
Current Totals
22 g Fat
33 g Protein
87 g Carbs
6 g Fiber
MacroNutrients
Carbs
87 g
Protein
33 g
Fiber
6 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
78 mg
Iron
7 mg
Vitamin A
1072 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
0 mg
Vitamin B9
62 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
122 mg
Manganese
1 mg
Phosphorus
406 mg
Selenium
25 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
