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Spicy Chicken and Vegetable Stir-Fry

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By Betty Crocker Kitchens
Updated Oct 18, 2016
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With Asian style vegetables and just four more ingredients, this spicy stir-fry is complete in 15 minutes.

Spicy Chicken and Vegetable Stir-Fry

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 5
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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

Instructions

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

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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