Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee olive oil | ||
| ¾ lbs. boneless, skinless chicken breast, cut into strips | ||
| 1 c. broccoli florets, cut into bite-size pieces | ||
| 1 c. sliced fresh mushrooms | ||
| 1 (5 oz) can Hy-Vee water chestnuts, drained | ||
| 1 medium red bell pepper, cut into strips | ||
| ½ c. teriyaki stir-fry sauce | ||
| 3 c. hot, cooked Hy-Vee instant rice |
Directions
- In a large skillet or wok, heat vegetable oil over high heat.
- Add chicken and stir-fry 3 to 4 minutes, or until chicken is no longer pink.
- Remove chicken from skillet.
- Add broccoli, mushrooms, waterchestnuts and red bell pepper to skillet. Stir-fry 2 to 3 minutes. Add chicken.
- Stir in stir-fry sauce. Heat 2 to 3 minutes.
- Serve over hot cooked rice.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 35mg
- Sodium: 660mg
- Total Carbohydrates: 48g
- Protein: 18g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 80%
0%
Iron 8%
0%
Calcium 2%