Directions:
- For sauce, stir together yogurt, mustard, and teragon. Set aside.
- Spray wok/skillet with cooking spray coating. Stir fry carrot and garlic over medium-high heat for 1 minute. Add zucchini, stir fry about 3 minutes more till veggies are crisp-tender. Remove from Wok/skillet.
- Add oil to hot wok/skillit and add chicken. Stir fry about 2-3 minutes or until it is no longer pink. Return veggies to wok/skillet. Add sauce; toss to coat all ingredients with sauce. Cook and stir for 1 minuteor till heated through.
- Set with jasmine rice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 708.76 Kcal (2967 kJ) | ||
| Calories from fat | 161.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.93g | 28% | |
|---|---|---|---|
| Cholesterol | 36.7mg | 12% | |
| Sodium | 573.34mg | 24% | |
| Potassium | 344.78mg | 7% | |
| Total Carbs | 114.45g | 38% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 19.73g | 39% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 265.41 Kcal (1111 kJ) | ||
| Calories from fat | 60.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 28% | |
|---|---|---|---|
| Cholesterol | 13.74mg | 12% | |
| Sodium | 214.69mg | 24% | |
| Potassium | 129.11mg | 7% | |
| Total Carbs | 42.86g | 38% | |
| Sugars | 1.12g | 12% | |
| Dietary Fiber | 0.61g | 6% | |
| Protein | 7.39g | 39% | |
| Vitamin C | 1.7mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 6% | |
| Calcium | 32.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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