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Vegetable Chicken Stir-Fry Recipe

Vegetable Chicken Stir-Fry Recipe photo by Taste of Home

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"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Vegetable Chicken Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh carrots
1 cup fresh cauliflowerets
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

Directions

In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.
In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 256 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 862 mg sodium, 13 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Vegetable Chicken Stir-Fry in Light & Tasty February/March 2004, p14

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Vegetable Chicken Stir-Fry

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Reviewed on Feb. 24, 2013 by MJDELGADO

My family loved this meal. I am adding the recipe to my list.

Reviewed on Aug. 27, 2011 by Fabricio

Super Good and easy to make!! The family loved it!!

Reviewed on Apr. 08, 2010 by joniotto

My family loved this stir-fry recipe! I skipped the cauliflower and just used an extra cup of broccoli (personal preference) and also added a sweet red pepper, thinly sliced to the veggies. This recipe was so easy and once the vegetables are prepped, it came together quickly. I served it tossed with cooked Chinese noodles and we were fighting over who would get to take the last serving in their lunchbox the next day =D Thanks for a great recipe!