Directions:
- Chop chicken into bite size pieces. Salt and pepper lightly. Heat 1 tbsp oil in a non-stick skillet and stir-fry chicken until almost done. Drain.
- Add the squash, zucchini, onion, and garlic. If needed, add about 2 tbsp more oil.
- Cover, stirring occasionally, adjusting heat as necessary. When the vegetables are soft, add 2 tbsp soy sauce. Simmer a few more minutes.
- Divide between 4 plates, each over 1/2 C rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.21 Kcal (1022 kJ) | ||
| Calories from fat | 39.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 7% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 875.14mg | 36% | |
| Potassium | 447.52mg | 10% | |
| Total Carbs | 25.72g | 9% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 27.05g | 54% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 96.44 Kcal (404 kJ) | ||
| Calories from fat | 15.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 7% | |
|---|---|---|---|
| Cholesterol | 26.42mg | 22% | |
| Sodium | 345.6mg | 36% | |
| Potassium | 176.73mg | 10% | |
| Total Carbs | 10.16g | 9% | |
| Sugars | 0.51g | 5% | |
| Dietary Fiber | 1.05g | 11% | |
| Protein | 10.68g | 54% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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