How many calories are in Chicken Stir-Fry?

One serving has 247 kcal. The recipe makes 6 servings (1 1/2 cups each).

How much protein is in Chicken Stir-Fry?

19 g of protein per serving, with 25 g of carbohydrates and 7 g of fat.

What do I need to make Chicken Stir-Fry?

11 ingredients: 2 tablespoons vegetable oil, 1/2 cup carrots, peeled, sliced thinly (or 1/2 can low-sodium carrots, about 8 ounces, drained), 1/2 cup celery, sliced thin, 1/4 cup onion, cut into strips, 1 green pepper, cut into strips and 1 tablespoon garlic, finely chopped ….

Chicken Stir-Fry

Name: Chicken Stir-Fry
Yield: 6 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 cup carrots, peeled, sliced thinly (or 1/2 can low-sodium carrots, about 8 ounces, drained); 1/2 cup celery, sliced thin; 1/4 cup onion, cut into strips; 1 green pepper, cut into strips; 1 tablespoon garlic, finely chopped; 1 tablespoon ginger, finely chopped (optional); 1 pound chicken, cooked, skin removed, sliced into strips; 1/2 teaspoon sugar; 3 tablespoons soy sauce, reduced sodium (optional); 3 cups white rice, cooked (or brown rice)

This stir-fry is delicious for lunch or dinner. It is very quick to fix. It may also be served over spaghetti, rotini, and other macaroni products.

247kcal per serving

19 gprotein

25 gcarbohydrates

7 gfat

6servings (1 1/2 cups)

Ingredients

2 tablespoons vegetable oil nutrition facts
1/2 cup carrots, peeled, sliced thinly (or 1/2 can low-sodium carrots, about 8 ounces, drained) nutrition facts
1/2 cup celery, sliced thin nutrition facts
1/4 cup onion, cut into strips nutrition facts
1 green pepper, cut into strips nutrition facts
1 tablespoon garlic, finely chopped nutrition facts
1 tablespoon ginger, finely chopped (optional) nutrition facts
1 pound chicken, cooked, skin removed, sliced into strips nutrition facts
1/2 teaspoon sugar nutrition facts
3 tablespoons soy sauce, reduced sodium (optional) nutrition facts
3 cups white rice, cooked (or brown rice) nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	247 kcal
Total fat	7 g	9%
Saturated fat	1 g	5%
Cholesterol	53 mg	18%
Sodium	423 mg	18%
Total carbohydrates	25 g	9%
Dietary fiber	2 g	7%
Total sugars	2 g
Added sugars	0 g	0%
Protein	19 g	38%
Vitamin D	0 µg	0%
Calcium	33 mg	3%
Iron	2 mg	11%
Potassium	327 mg	7%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Grains: 1 ounces
Protein Foods: 2 ounces

Directions

Heat a large pan with vegetable oil over high heat.
Add vegetables and garlic to the hot pan. Stir until garlic is slightly brown. If using ginger, add that too.
Add the chicken and sugar to the pan. If using soy sauce, add that too.
Stir the food for about 1 minute in the pan.
Serve with cooked rice.

Notes

Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 °F, as measured by a food thermometer. Learn more about: Carrots Celery Onions Bell Peppers Garlic Ginger

Source

A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/chicken-stir-fry, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.