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

Vegetable Chicken Stir-Fry Recipe

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4.5 10
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.

Light-Bodied White Wine

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

Reviews for Vegetable Chicken Stir-Fry

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 8, 2015

"Very tasty! I maybe added more ginger than the recipe called for and added a dash of rice wine."

MY REVIEW
Reviewed Mar. 24, 2015

"I thought this was flavorless. I used everything the recipe called for except I used full sodium soy sauce and added salt. It still was disappointingly bland. I threw the rest in the trash. Not sure why it received so many good reviews. I wouldn't recommend it to anyone who likes flavor."

MY REVIEW
Reviewed Feb. 1, 2015

"Excellent. Easy."

MY REVIEW
Reviewed Nov. 18, 2014

"Used the veggies that came in my weekly CSA - broccoli, bok choy, carrots..added fresh ginger and water chestnuts. Family raved about it."

MY REVIEW
Reviewed Jul. 1, 2014

"This was delicious! The only changes I made were to omit the cauliflower and add extra broccoli, red bell peppers and celery. I also added extra sesame seeds and substituted Braggs Amino Acids for the soy sauce. We will be having this again!"

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