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

Vegetable Chicken Stir-Fry Recipe

Read Reviews (5)
4.8 5
Publisher Photo
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Vegetable Chicken Stir-Fry in Light & Tasty February/March 2004, p14

Nutritional Facts

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.

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

Reviews for Vegetable Chicken Stir-Fry(5)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 14, 2014

very tasty..i used wok frozen veggies and fresh ginger and sesame oil yummy - i love this recipe!!!

MY REVIEW
Reviewed Jul. 4, 2013

Very tasty sauce. I only regret, I didn't add fresh ginger, which I just happened to have

MY REVIEW
Reviewed Feb. 24, 2013

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

MY REVIEW
Reviewed Aug. 27, 2011

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

MY REVIEW
Reviewed Apr. 8, 2010

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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