Nutrition info - Recipes

Best Chicken & Vegetables

No need to stress about dinner. This warm and hearty recipe is your perfect solution. The best thing about this chicken dish isn't just the taste -- it's the convenience. Toss chicken breast and frozen vegetables together for a quick and easy meal. Prepare with white or brown rice. Supper is served!

Best Chicken & Vegetables


For 4 people

  • 2 tablespoon(s) vegetable oil, divided
  • 16 ounce(s) boneless, skinless chicken breasts cut into thin strips
  • 8 ounce(s) red bell pepper strips
  • 1 cup(s) sliced fresh mushrooms
  • 16 fresh pea pods cut in half crosswise
  • 1/2 cup(s) water chestnuts
  • 1/4 cup(s) green onions
  • 3 teaspoon(s) grated fresh ginger root
  • 1 clove garlic, crushed
  • 2/3 cup(s) reduced-fat, reduced-sodium chicken broth
  • 2 Equal Spoonful
  • 2 tablespoon(s) light soy sauce
  • 1 1/3 tablespoon(s) cornstarch
  • 2 teaspoon(s) dark sesame oil
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 3 cup(s) hot cooked rice


  1. Heat 1 tbsp. vegetable oil in large skillet over medium-high heat; stir-fry chicken until no longer pink. Remove chicken from skillet. Heat remaining 1 tbsp. vegetable oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic; stir-fry mixture 3 to 4 minutes until vegetables are crisp tender. Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear. Stir in chicken; heat through and season with salt and pepper to taste. Serve over hot cooked rice.

Nutrition facts

  • Kcal: 398.34 kcal
  • Fibers (g): 2.92g
  • Sodium (mg): 948.77mg
  • Carbs: 44.62g
  • Fat: 11.81g
  • Saturated fat (g): 0.88g
  • Proteins: 28.87g