Stir Fry Vegetables and Chicken Recipe

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Stir Fry Vegetables and Chicken
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  1. Marinate Chicken in Soy Sauce, in refrigerator 30 minutes to over night. Coat Chicken with Cornstarch just before cooking.
  2. Heat a couple tablespoons canola oil in wok, Stir Fry Chicken at med/high heat (about 5 min.) until it is no longer pink. Remove from pan and set aside.
  3. Heat a little more canola oil in pan, add onion and garlic, stir fry about 1 minute. Then add carrots, celery stir fry another minute then add peas and broccoli and continue to cook for about 1-2 minutes.
  4. Add sauce, bring to a boil. Add waterchestnuts, bean sprouts and chicken. Stir fry another 2 minutes.
  5. Serve over Hot Steamed Rice.
  6. *Chili oil can be sprinkled on to add some spice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 327.25 Kcal (1370 kJ)
Calories from fat 23.93 Kcal
% Daily Value*
Total Fat 2.66g 4%
Cholesterol 1.11mg 0%
Sodium 893.07mg 37%
Potassium 431.63mg 9%
Total Carbs 65.9g 22%
Sugars 6.39g 26%
Dietary Fiber 4.66g 19%
Protein 9.98g 20%
Vitamin C 42.4mg 71%
Vitamin A 0.9mg 31%
Iron 74.1mg 412%
Calcium 64.3mg 6%
Amount Per 100 g
Calories 97 Kcal (406 kJ)
Calories from fat 7.09 Kcal
% Daily Value*
Total Fat 0.79g 4%
Cholesterol 0.33mg 0%
Sodium 264.7mg 37%
Potassium 127.93mg 9%
Total Carbs 19.53g 22%
Sugars 1.89g 26%
Dietary Fiber 1.38g 19%
Protein 2.96g 20%
Vitamin C 12.6mg 71%
Vitamin A 0.3mg 31%
Iron 22mg 412%
Calcium 19.1mg 6%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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