Food and Nutrition


| Share

Chicken and Vegetables Stir-fry

Chicken & Vegetables Stir-fry
Chicken & Vegetables Stir-fry
This healthy recipe comes from NDSU Extension Service.


  • 4 small chicken breasts
  • 1 package frozen stir-fry vegetables*
  • Cooking spray
  • 1/4-1/2 c. teriyaki sauce (reduced-sodium)
  • 2 c. brown or white rice


* You can use fresh or frozen vegetables.


Prepare the brown or white rice as the package indicates. Cut chicken into bite-sized pieces. While the rice is cooking, add cooking spray to the skillet and cook the chicken over medium heat, stirring often. When chicken is fully cooked, add the package of vegetables to the pan and continue to stir-fry until vegetables are  tender. Add sauce to the vegetables and chicken and heat through. Serve the chicken and vegetables over rice.

Makes four servings.

Per serving: 330 calories, 3 grams (g) fat, 44 g carbohydrate, 4 g fiber and 400 milligrams sodium.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.