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Asian Chicken Stir-Fry Recipe

Asian Chicken Stir-Fry

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Servings: 4 

Estimated Total Preparation Time: 50 minutes

Get your fill of veggies with this delicious and healthy Asian-influenced stir-fry. Though it’s designed to be slightly spicy, feel free to omit the hot sauce if that’s your preference.

Recipe Nutritional Information:

Calories per Serving: 555

Total Protein per Serving: 17 grams 

Total Fat per Serving: 21 grams

Saturated Fat per Serving: 3 grams

Total Carbs per Serving: 79 grams

Total Fiber per Serving: 6 grams

Recipe Ingredients:

3 cups long-grain white rice, uncooked

Nonstick spray 

1 lb chicken breast, uncooked, cut into 1-inch pieces 

2 tbsp canola oil 

1 cup onions, sliced 

1 cup sweet red peppers, sliced 

2 cups broccoli florets

1 cup white button mushrooms, sliced 

1 cup canned baby corn cobs, drained 

1 cup bean sprouts 

3/4 cup cashew nuts, dry roasted, without salt added 

1 1/2 tbsp soy sauce 

1/3 cup hoisin sauce

1 tbsp hot sauce


Prepare rice according to directions. Meanwhile, heat a medium-sized skillet on medium and coat with nonstick spray. Add chicken, stirring occasionally, and cook until just cooked through, about 5-7 minutes. Remove from skillet and set aside.

Heat canola oil in large skillet over medium heat. Add onions, red peppers, and broccoli, cooking until soft—about 5 minutes. Add mushrooms and cook an additional 2-3 minutes. Fold in baby corn cobs and bean sprouts and cook another 2 minutes. Add cashews and chicken. Fold in soy sauce, hot sauce, and hoisin sauce and mix thoroughly, about another minute. Reduce heat to low.

Place 1 cup cooked rice in each of four bowls. Ladle ¼ of chicken and vegetable mixture over each bowl of rice.


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