Recipe Details
Ingredients
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3skinless, boneless chicken breast halves – cut into strips
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2tablespoonsolive oil
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1onion, sliced
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1red bell pepper, seeded and cubed
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1yellow bell pepper, seeded and cubed
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1(15 ounce) canbaby corn, drained
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1tablespoonwhite sugar
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1(16 ounce) packagefrozen stir-fry vegetables
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1cupwater
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1tablespooncornstarch
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1tablespoonsoy sauce
Cooking Directions
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Preheat an indoor grill, and coat with cooking spray. Place the chicken strips on the grill, and cook for about 7 minutes. Allow them to cool slightly, then cut into cubes.
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While the chicken is cooking, heat the oil in a large skillet over medium heat. Place the onion rings in the skillet, and cook for a few minutes. Add the red and yellow pepper, baby corn, and the stir-fry vegetables. Increase the heat to medium-high; cook and stir for about 15 minutes.
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Sprinkle in the sugar and salt. Stir in the chicken. Dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. Cook and stir until the sauce thickens.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories313 | |
| % Daily Value * | |
| Total Fat 10g |
12% |
| Saturated Fat 2g |
8% |
| Cholesterol 52mg |
17% |
| Sodium 915mg |
40% |
| Total Carbohydrate 29g |
11% |
| Dietary Fiber 10g |
34% |
| Total Sugars 14g |
|
| Protein 25g |
50% |
| Vitamin C 108mg |
120% |
| Calcium 91mg |
7% |
| Iron 2mg |
9% |
| Potassium 401mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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