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Vegetable Chicken Stir-Fry

 Vegetable Chicken Stir-Fry
"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
4 ServingsPrep/Total Time: 20 min.


  • 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.

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Vegetable Chicken Stir-Fry (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.