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  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pound boneless skinless chicken breasts, sliced thin
  • 1 pkg (12 oz each) frozen stir-fry vegetables
  • 1/2 cup La Choy® Original Stir Fry Sauce-Marinade
  • 2 cups hot cooked long-grain white rice

Nutrition Information*

Serving Size 4 servings (1 cup stir-fry and 1/2 cup rice each)
Calories 372

View complete nutrition information


  1. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from skillet; set aside.
  2. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir until crisp-tender. Return chicken to skillet and add stir fry sauce. Stir until chicken and vegetables are coated with sauce and hot. Serve with hot cooked rice.

Cook's Tips

For variety, replace chicken breasts with boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp. On-hand fresh vegetables can be substituted for the frozen; adjust cook time as needed. And for more crunch, add a drained can of La Choy® Bean Sprouts or sprinkle with La Choy® Chow Mein Noodles.

Nutrition Information close
Amount per Serving
Calories 372  
  % Daily Value*
Total fat 10 g 16%
Saturated fat 2 g 10%
Cholesterol 72 mg 24%
Sodium 418 mg 17%
Carbohydrate 35 g 12%
Dietary fiber 1 g 5%
Sugars 8 g  
Protein 29 g  
Vitamin A   10%
Vitamin C   19%
Calcium   4%
Iron   12%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
11 reviews you can use for Chicken and Vegetable Stir-Fry
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User Rating: 4 stars

Really easy, I added about 1/2 cup of mixed nuts after cooking the chicken and cooked them about 2 min. then added the vegies and finished as the recipe instructed. Had enough left over for lunch later in the week.

Posted by: Joys mom | on 05/05/2013
User Rating: 4 stars

easy and great tasting

Posted by: ap | on 07/19/2012
User Rating: 4 stars

I am 71 yrs old, have been making this recipe for years, both my husband, myself and my sons love it.. its still a favorite of our. Tanks

Posted by: Jo | on 12/05/2011
User Rating: 5 stars

this receipe is the bomb. I recommend this to all my family and friends. i just finished eating and it was so good!!!!! thanks for sharing. I used all fresh vegetables.

Posted by: foofoo | on 11/19/2011
User Rating: 3 stars

This recipe was great. I used fresh veggies instead of frozen though. And I also added water chesnuts and baby corn. It turned out really well.

Posted by: Brynn | on 09/26/2011
User Rating: 4 stars

I made this last night for my husband and I. He is a picky eater and he said it was delicious! We didn't even have enough leftovers for me to take it for lunch. The only thing I changed was I used fresh veggies instead of frozen and I also used canned baby corn. It was an excellent addition.

Posted by: Anonymous | on 09/08/2011
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