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Yield: Serves 4. Each serving: 2 cups
Recipes
Chicken Pepper Stir-Fry
| Nutrition Information | |
| Calories: | 306 |
| Total Fat: | 6g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 29mg |
| Sodium: | 540mg |
| Carbohydrates: | 43g |
| Dietary Fiber: | 4g |
| Sugars: | |
| Protein: | 20g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
1 tablespoon grated ginger
2 cups stir-fry vegetables
1 cup broccoli florets
1 cup red bell pepper strips
4 tablespoons light soy sauce
1 tablespoon sesame oil
granulated garlic to taste
1 cup cooked white chicken meat, skinless and cut into cubes
3 cups cooked brown rice
Lightly spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat.
Sauté the ginger, vegetables, broccoli, and red peppers until crisp-tender and heated through, about 5 minutes.
Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Serve the vegetables over the rice.
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