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"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1-1/2 cups) equals 256 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 862 mg sodium, 13 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Originally published as Vegetable Chicken Stir-Fry in Light & Tasty February/March 2004, p14
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Reviewed on Aug. 27, 2011 by Fabricio
Super Good and easy to make!! The family loved it!!
Reviewed on Apr. 08, 2010 by joniotto
My family loved this stir-fry recipe! I skipped the cauliflower and just used an extra cup of broccoli (personal preference) and also added a sweet red pepper, thinly sliced to the veggies. This recipe was so easy and once the vegetables are prepped, it came together quickly. I served it tossed with cooked Chinese noodles and we were fighting over who would get to take the last serving in their lunchbox the next day =D Thanks for a great recipe!
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