Asian Stir Fry Chicken and Vegetable Bowl

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Chicken Stirfry
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Course Lunch
Prep Time 5 minutes
Cook Time 25 to 30 minutes
Servings
servings (1 cup each)
Ingredients
  • 1 tablespoon vegetable oil
  • 1 lb. chicken breast skinless, boneless, diced
  • 1 small onion cut into thin strips
  • ¼ cup red bell peppers diced
  • 2 cups broccoli flowerets cut into small pieces
  • 1 cup sugar snap peas whole
  • ¼ cup BBQ sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon peanut butter or pea butter
Course Lunch
Prep Time 5 minutes
Cook Time 25 to 30 minutes
Servings
servings (1 cup each)
Ingredients
  • 1 tablespoon vegetable oil
  • 1 lb. chicken breast skinless, boneless, diced
  • 1 small onion cut into thin strips
  • ¼ cup red bell peppers diced
  • 2 cups broccoli flowerets cut into small pieces
  • 1 cup sugar snap peas whole
  • ¼ cup BBQ sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon peanut butter or pea butter
Chicken Stirfry
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. In a large skillet, heat oil and cook chicken until juices run clear. Add onions, bell peppers, broccoli and snap peas for 3 to 5 minutes or until crisp-tender.
  2. Stir in BBQ sauce, hoisin sauce and peanut or pea butter; mix until well blended and hot. To serve, spoon over brown rice or whole grain pasta.
Recipe Notes

MEAL PATTERNS:
Meat and meat alternates – 1
Vegetable – 1
Meat and meat alternates – 1

Nutrition Facts
Asian Stir Fry Chicken and Vegetable Bowl
Amount Per Serving (137g)
Calories 150 Calories from Fat 41
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 220mg 9%
Potassium 293mg 8%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 7g
Protein 15g 30%
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.