This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
For the 6 cups mixed vegetables, your can use your favorites such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, green beans, snap peas, and/or zucchini. Choose a mix of those you like most.
Nutrition Facts
Per Serving:
360 calories; protein 16.3g; carbohydrates 41.8g; fat 14.4g; cholesterol 25mg; sodium 652.2mg.
Full Nutrition
This dish was very well liked by the whole family. And Yes the kids do love it. I used all fresh vegetables and seasoned the pieces of chicken so the prep time was longer than stated. Well worth the work. I used less oil as I was using a not stick pan and I used a little less ginger than the recipe called for knowing my family is not fond of it but added it to my own portion since I love it. Read More
The recipe is well-written easy to follow and quick to put together. We used six cups of Birdseye's stir fry vegetable mix (a bag and a half of the 14.4oz packages) which was easier and faster than chopping the veggies suggested in the recipe. The dish was tasty but not better than recipes we use that call for day-old rice. Read More
This dish was very well liked by the whole family. And Yes the kids do love it. I used all fresh vegetables and seasoned the pieces of chicken so the prep time was longer than stated. Well worth the work. I used less oil as I was using a not stick pan and I used a little less ginger than the recipe called for knowing my family is not fond of it but added it to my own portion since I love it. Read More
YES YES YES full of flavor an easy to make. There is more then one step but still easy. I steamed my veggies except the pepper and onion I did those as posted. Steaming made one less step and still had so much flavor. I made this as posted adding steaming and a little extra ginger and garlic we are in love. So much flavor so much taste. Making this again isn't the question the question is when can I make this again. I used red cabbage golden beets carrots and corn fresh from the cob. Read More
In today's world where we buy and prepare the protein (chicken pork beef etc) in bulk at one time to be efficient this meal was quick easy to follow and infinitely better for our family than take out. Particularly on the wallet. Read More
I made this last night without the chicken. I used chopped Brussels sprouts squish and zucchini along with the red pepper. I also scrambled an egg in butter before adding the rice. The recipe only calls for 2 Tbs of reduced Sodium soy sauce; I added at least twice that. Read More
This turned out really well. But I had to cook the vegetables and chicken much longer than the directions. For instance the carrots/broccoli etc. I had took cook about 20-25 minutes to get them to the point we like them. I did not have some of the veggies it calls for so I used what I had on hand - peppers onion snap peas carrots broccoli cauliflower. And then added some frozen peas and corn (because I love those veggies). Such a good flavor! Added a tad more soy sauce too. Read More
The recipe is well-written easy to follow and quick to put together. We used six cups of Birdseye's stir fry vegetable mix (a bag and a half of the 14.4oz packages) which was easier and faster than chopping the veggies suggested in the recipe. The dish was tasty but not better than recipes we use that call for day-old rice. Read More
Lots of veggies for the amount of chicken but you honestly don't miss the meat with all that's going on. Great balance of tastes not too salty. Didn't have green onion carrots or sesame oil. Subbed frozen peas and Tyson pre-cooked chicken (partially cooked in microwave in advance). Used powdered ginger instead of fresh. Will definitely make it again! Read More
Yesterday was the first time I tried this recipe. I eliminated the salt it wasn't even missed. When I make it again and I will I'll try to cut back on the oil a bit. It was full of flavor and wonderful. It is a bit labor intensive but well worth the time. My husband gave it a thumbs up too. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This dish was very well liked by the whole family. And Yes the kids do love it. I used all fresh vegetables and seasoned the pieces of chicken so the prep time was longer than stated. Well worth the work. I used less oil as I was using a not stick pan and I used a little less ginger than the recipe called for knowing my family is not fond of it but added it to my own portion since I love it.
YES YES YES full of flavor an easy to make. There is more then one step but still easy. I steamed my veggies except the pepper and onion I did those as posted. Steaming made one less step and still had so much flavor. I made this as posted adding steaming and a little extra ginger and garlic we are in love. So much flavor so much taste. Making this again isn't the question the question is when can I make this again. I used red cabbage golden beets carrots and corn fresh from the cob.
In today's world where we buy and prepare the protein (chicken pork beef etc) in bulk at one time to be efficient this meal was quick easy to follow and infinitely better for our family than take out. Particularly on the wallet.
I made this last night without the chicken. I used chopped Brussels sprouts squish and zucchini along with the red pepper. I also scrambled an egg in butter before adding the rice. The recipe only calls for 2 Tbs of reduced Sodium soy sauce; I added at least twice that.
This turned out really well. But I had to cook the vegetables and chicken much longer than the directions. For instance the carrots/broccoli etc. I had took cook about 20-25 minutes to get them to the point we like them. I did not have some of the veggies it calls for so I used what I had on hand - peppers onion snap peas carrots broccoli cauliflower. And then added some frozen peas and corn (because I love those veggies). Such a good flavor! Added a tad more soy sauce too.
The recipe is well-written easy to follow and quick to put together. We used six cups of Birdseye's stir fry vegetable mix (a bag and a half of the 14.4oz packages) which was easier and faster than chopping the veggies suggested in the recipe. The dish was tasty but not better than recipes we use that call for day-old rice.
Lots of veggies for the amount of chicken but you honestly don't miss the meat with all that's going on. Great balance of tastes not too salty. Didn't have green onion carrots or sesame oil. Subbed frozen peas and Tyson pre-cooked chicken (partially cooked in microwave in advance). Used powdered ginger instead of fresh. Will definitely make it again!
Yesterday was the first time I tried this recipe. I eliminated the salt it wasn't even missed. When I make it again and I will I'll try to cut back on the oil a bit. It was full of flavor and wonderful. It is a bit labor intensive but well worth the time. My husband gave it a thumbs up too.
