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Chicken Stir-Fry

  • Chicken Stir-Fry


    • 3 ounces chicken breast, cubed
    • 1 cup broccoli
    • 1/2 cup onion
    • 1/2 cup yellow pepper
    • 1/2 cup carrots
    • 1 1/2 tablespoons olive oil
    • 1/3 cup cooked brown rice


    1. In a sauté pan, heat 3/4 tablespoon olive oil.
    2. Add chicken heat until thoroughly cooked.
    3. Remove chicken from the pan and set aside.
    4. Add remaining oil to pan.
    5. Add vegetables. Cook for 2 minutes.
    6. Re-add the chicken to pan and heat for a remaining 2 minutes, or until all ingredients are at desired cooked appearance (longer cooking time will result in softer vegetables).
    7. Place stir-fry over cooked brown rice. Serve.


    1 serving


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    Making a stir-fry gives you the freedom to be creative and personalize your dish. In this recipe, we use chicken as the main source of protein.

    Vitamin C is found in more than just oranges. Broccoli and peppers are rich in this important antioxidant. Additionally, carrots are rich in Vitamin A which helps maintain healthy skin, teeth, skeletal and soft tissues. These and other nutritious vegetables contain many unique phytonutrients with disease preventing and health promoting properties.

    Feel free to substitute one or more of the vegetables in this recipe for any phytonutrient-rich vegetable you may like better. Just remember to keep this dish colorful and fresh.

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