Food and Nutrition


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Chicken Stir Fry

This healthy recipe comes from NDSU Extension Service.


  • 4 small chicken breasts
  • 1 pkg. stir-fry vegetables
  • Cooking spray
  • ¼ - ½ c. teriyaki sauce (reduced-sodium)
  • 2 c. brown rice


Prepare the brown rice as the package indicates. Cut the chicken into bite-sized pieces. While the rice is cooking, add cooking spray to the skillet and cook the chicken. When chicken is fully cooked, add the package of vegetables to the pan. Add sauce to the vegetables and chicken when vegetables are tender. Serve the chicken and vegetables over brown rice.

Makes four servings.

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