Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Summer Fruit Kabobs with Yogurt Dip
A kid-friendly summer snack they could make themselves!
Home 
Recipes
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.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!