Ashley's Honey Chicken Stir-Fry
30 mins (prep 10, cooking 20)
13 ingredients
4 servings
This is a recipe that I have used in many different variations over the years. Stir-frying is an art and is sooo fun! You can vary your vegetables any way you like, and you can even use a frozen bag if you wish. I have listed the veggies that we use and love. Make sure you trim all the fatty parts and fatty veins out of your chicken. Serve this with cooked white or fried rice.

Categories:  technique , stir-fry , peppers , chicken-breast , poultry , low-sat.-fat , japanese , low-carb , low-in... , one-dish-meal , time-to-make , asian , chicken , low-calorie , <-30-mins , weeknight , main-dish , meat , inexpensive , vegetable , from-scratch ,
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Serving Size (154.9 g)
Servings 4
Amount per Serving
Calories 291.55 Calories from Fat 126.72
% Daily Value *
Total Fat 14.08g 86.67%
Saturated Fat 2.17g 43.47%
Trans Fat 0.01g %
Cholesterol 82.78mg 110.38%
Sodium 1065.59mg 177.6%
Total Carbohydrate 13.85g 18.46%
Dietary Fiber 0.23 g 3.72%
Sugars 10.85 g %
Protein 26.95g 215.62%
Vitamin A 28.35IU% Vitamin C 0.13mg%
Calcium 10.19mg% Iron 0.9mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large garlic clove, yellow bell pepper, large carrot, cold water