- 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
- 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Vegetable Chicken Stir-Fry(5)
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very tasty..i used wok frozen veggies and fresh ginger and sesame oil yummy - i love this recipe!!!
Very tasty sauce. I only regret, I didn't add fresh ginger, which I just happened to have
My family loved this meal. I am adding the recipe to my list.
Super Good and easy to make!! The family loved it!!
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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