FROZEN MIXED VEGETABLES RECIPE RECIPES

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CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES RECIPE - FOOD.COM



chicken stir fry w/ frozen mixed vegetables Recipe - Food.com image

Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.

Total Time 53 minutes

Prep Time 45 minutes

Cook Time 8 minutes

Yield 5 serving(s)

Number Of Ingredients 7

1/2 lb cooked boneless chicken breast, cubed
3 cups cooked brown rice
3 tablespoons olive oil
1 (16 ounce) package frozen mixed vegetables
1 egg, slightly beaten
2 tablespoons soy sauce
2 tablespoons water

Steps:

  • Heat 1 Tbsp olive oil in fry pan or wok.
  • stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
  • stir in vegetables, fry for 2 minutes.
  • stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.

Nutrition Facts : Calories 363.3, FatContent 14.8, SaturatedFatContent 2.9, CholesterolContent 66.3, SodiumContent 493.5, CarbohydrateContent 41.4, FiberContent 6.2, SugarContent 0.2, ProteinContent 17.5

MIXED VEGETABLE SALAD RECIPE: HOW TO MAKE IT



Mixed Vegetable Salad Recipe: How to Make It image

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen mixed vegetables
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

Steps:

  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

Nutrition Facts : Calories 151 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 34g carbohydrate (21g sugars, FiberContent 5g fiber), ProteinContent 5g protein.

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MIXED VEGETABLE SALAD RECIPE: HOW TO MAKE IT
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
From tasteofhome.com
Reviews 3.5
Total Time 20 minutes
Category Lunch, Side Dishes
Calories 151 calories per serving
  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
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