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Chicken & Vegetable Stir-Fry Recipe

Chicken & Vegetable Stir-Fry Recipe photo by Taste of Home

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You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD

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Chicken & Vegetable Stir-Fry Recipe

Prep: 20 min. Cook: 15 min.

Yield: 5 Servings

20 15 35

Ingredients

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

Directions

Combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro. Yield: 5 servings.

Nutritional Facts 1 cup stir-fry with 1/2 cup rice equals 297 calories, 8 g fat (1 g saturated fat), 50 mg cholesterol, 670 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Chicken & Vegetable Stir-Fry in Taste of Home April/May 2010, p57

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Chicken & Vegetable Stir-Fry

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Reviewed on May. 06, 2012 by JkayC

This is a great recipe...lots of vegies and chicken with a nice light sauce. Did not have to change a thing. My family loved it!

Reviewed on May. 06, 2012 by JkayC

This is a great recipe...lots of vegies and chicken with a nice light sauce. My family loved it!

Reviewed on Jun. 14, 2011 by lurky27

YUM! Left out the cauliflowerets (didn't have any on hand) and used a green pepper instead of a red one and didn't use cilantro. Great way to eat a lot of healthy veggies!

~ Theresa

Reviewed on Sep. 10, 2010 by winnonawim

Way better than the store-bought mixes! And all of the ingredients are on hand! I used whatever veggies I had in the fridge added more garlic (of course!) The only thing is, I tried the cilantro at the end and it just didn't go with the dish. We moved and miss our old home-town take-out. This makes up for it!

Reviewed on Jun. 02, 2010 by jesssankar

We love this recipe!!

Reviewed on Apr. 11, 2010 by 3434242424

Followed the recipe exactly. Totally flavorless!

Reviewed on Mar. 30, 2010 by niceli

Great recipe. I liked that the garlic was added at the end, as well as the sprinkling of crushed red pepper -- helped lend a richer flavor than other stir-fry blends I've made. Whole family enjoyed this, age 2 to parents.

Reviewed on Mar. 25, 2010 by mommytoanangel

my family (kids 5 & 9) liked it very much. My husband asked me if it was a bag mix! Nice!! Great recipe to try.