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Snappy Chicken Stir-Fry

 Snappy Chicken Stir-Fry
Don’t just reheat leftover chicken, stir-fry it up with some frozen vegetables (the ones you have hiding in your freezer) for a super-fast weeknight meal. We don’t call this recipe “snappy” for nothing. —Healthy Cooking Test Kitchen
4 ServingsPrep/Total Time: 30 min


  • 3 tablespoons cornstarch
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend
  • 1 tablespoon sesame or canola oil
  • 2 cups cubed cooked chicken breast
  • 2 cups hot cooked brown rice
  • 1/4 cup sliced almonds, toasted


  • In a small bowl, combine the cornstarch, broth, soy sauce, garlic
  • powder, ginger and pepper flakes; set aside.
  • In a large skillet or wok, stir-fry vegetable blend in oil for 5-7
  • minutes or until vegetables are tender.
  • 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 with almonds.
  • Yield: 4 servings.
Nutritional Facts: 1 cup chicken mixture with 1/2 cup rice and 1 tablespoon almonds equals 365 calories,

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Snappy Chicken Stir-Fry (continued)

Nutritional Facts: 9 g fat (1 g saturated fat), 54 mg cholesterol, 753 mg sodium, 39 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.