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Spicy Chicken and Vegetable Stir-Fry

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Spicy Chicken and Vegetable Stir-Fry
  • Prep 15 min
  • Total 15 min
  • Servings 4
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With Asian style vegetables and just four more ingredients, this spicy stir-fry is complete in 15 minutes.
Updated Oct 18, 2016

Ingredients

  • 2 cups uncooked instant rice
  • 1 bag (12 oz) frozen Asian style vegetable medley
  • 1 package (10 oz) refrigerated grilled chicken breast strips
  • 1/2 cup spicy stir-fry sauce
  • 1/3 cup chopped dry-roasted peanuts

Steps

  • 1
    Cook rice as directed on package. Meanwhile, in microwavable bowl, microwave vegetables uncovered on High 5 to 6 minutes.
  • 2
    Heat 12-inch skillet over medium-high heat. Add vegetables, chicken and stir-fry sauce; cook and stir until hot.
  • 3
    Serve chicken mixture over cooked rice. Sprinkle with peanuts. Garnish with chopped green onion, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use instant white or brown rice in this dish.

Nutrition

450 Calories, 11g Total Fat, 29g Protein, 59g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1650mg
69%
Potassium
250mg
7%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
16%
Sugars
9g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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