Vegetable Chicken Stir-Fry Recipe

Vegetable Chicken Stir-Fry RecipePhoto by: Taste of Home Vegetable Chicken Stir-Fry Recipe Rating 5

"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

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Reviews for Vegetable Chicken Stir-Fry (2)

Vegetable Chicken Stir-Fry Recipe

Vegetable Chicken Stir-Fry

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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!

 
 
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