Iowa Girl Eats · by Kristin Porter★ 4.0 (1)
Chicken and Vegetable Stir Fry
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 72%
CARBS 83G56% OF CAL
7G FIBER0G ADDED0G INTRINSIC70G OTHER6G TOTAL SUGAR
FAT 11G16% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick chicken and vegetable stir-fry tossed in a silky soy-ginger sauce. Light and healthy, it comes together fast and works well served over rice.
mainchinesestir frychicken🍳 skillet🍜 wokdairy freegluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb chicken breasts (cut into bite-sized pieces)
- 1/4 cup gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves (pressed or minced)
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon red pepper flakes (or more or less)
- 3/4 cup chicken broth
- 2 teaspoons cornstarch
- 1 Tablespoon high heat cooking oil (like canola or vegetable oil)
- 6 cups assorted vegetables
- cooked rice (for serving)
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 72%
CARBS 83G56% OF CAL
7G FIBER0G ADDED0G INTRINSIC70G OTHER6G TOTAL SUGAR
FAT 11G16% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 2149mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 867mg
- Calcium
- 264mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.