4 Serves
39 Mins
22 g
37 g
25 g
Wash and chop the mixed vegetables into bite-sized pieces and slice the chicken breast into thin strips.
Ingredients, vitamins, and health benefits
Mixed Vegetables
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Vitamin E
1 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
67 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
565 mg / 4,700 mgSodium
1674 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the chicken strips to the pan and sear until browned, then add the garlic and onion, sautéing until fragrant.
Toss in the mixed vegetables and stir-fry for several minutes until tender-crisp, then season with salt, black pepper, soy sauce, and oyster sauce.
Chicken Breast
Vegetable Oil
Garlic
Onion
Salt
Black Pepper
Soy Sauce
Oyster Sauce
Vitamin A
282 µg / 900 µgVitamin C
16 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
67 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
565 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
2
g8
g8
g
Moroccan
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgAlcohol
0 g