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Veggie Chicken Stir-Fry

 Veggie Chicken Stir-Fry
To highlight autumn vegetables, our Test Kitchen home economists came up with this seasonal stir-fry. Apple juice is a nice addition to the teriyaki sauce.
6 ServingsPrep: 30 min. Cook: 20 min.


  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh gingerroot
  • 3 tablespoons canola oil
  • 2 medium carrots, julienned
  • 2 medium parsnips, peeled, halved and thinly sliced
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup apple juice or cider
  • 3 tablespoons teriyaki sauce
  • 2 cups fresh broccoli florets
  • 3/4 cup frozen pearl onions
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • Hot cooked rice


  • In a large skillet or wok, stir-fry the chicken, garlic and ginger in
  • oil until chicken is no longer pink. Remove chicken and keep warm.
  • Drain excess oil from skillet; add the carrots, parsnips, broth,
  • apple juice and teriyaki sauce. Bring to a boil. Reduce heat to
  • medium; cover and cook for 5 minutes. Add broccoli and onions. Cover
  • and cook for 3-4 minutes or until vegetables are almost
  • crisp-tender.
  • Return chicken to skillet. Combine the cornstarch and water until
  • smooth; stir into chicken mixture. Bring to a boil; cook and stir

2 of 2

Veggie Chicken Stir-Fry (continued)

Directions (continued)

  • for 2 minutes or until thickened. Serve over rice. Yield: 6
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.