teaspoon canola or vegetable oil
pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
large carrots, cut into 1/8-inch slices (2 cups)
medium zucchini, cut into 1/8-inch slices (2 cups)
tablespoons soy sauce
medium green onions, sliced (1/2 cup)
cup shredded sharp reduced-fat Cheddar cheese (4 ounces)
Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center. Remove from skillet.
Add carrots and zucchini to skillet; stir-fry 4 to 5 minutes or until crisp-tender. Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce.
Sprinkle with onions and cheese. Cover skillet until cheese is melted.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
We calculated the nutrition of this recipe at the time it was created on 10/02/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.