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Chicken & Vegetable Stir-Fry Recipe

Chicken & Vegetable Stir-Fry Recipe

You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:5 servings


  • 4 teaspoons cornstarch
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups fresh cauliflowerets
  • 1-1/2 cups fresh broccoli florets
  • 2 medium carrots, sliced
  • 1 small sweet red pepper, julienned
  • 1 small onion, halved and sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2-1/2 cups hot cooked rice
  • Minced fresh cilantro


  • 1. Combine the cornstarch, broth and soy sauce until smooth; set aside.
  • 2. In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
  • 3. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer.
  • 4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro. Yield: 5 servings.

Nutritional Facts

1 each: 297 calories, 8g fat (1g saturated fat), 50mg cholesterol, 670mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Reviews for Chicken & Vegetable Stir-Fry

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Reviewed Sep. 13, 2014

"i only had bag stir fry vegetables on hand and i didn't add much of the additional salt, even tho soy sauce is low sodium, i'm not used to was decent...i agree with the one star person smelled really good but i didn't think it had alot of taste to it, other than i could taste the heat from the red was not bad tho..i'm not a great cook to know what to add but i think i'd add more garlic first..oh and i didn't use cilantro, i always associate that with mexican dishes and my boyfriend doesn't like its flavor..he liked the dish was healthy and it used my chicken up."

Reviewed May. 6, 2012

"This is a great recipe...lots of vegies and chicken with a nice light sauce. Did not have to change a thing. My family loved it!"

Reviewed May. 6, 2012

"This is a great recipe...lots of vegies and chicken with a nice light sauce. My family loved it!"

Reviewed Jun. 14, 2011

"YUM! Left out the cauliflowerets (didn't have any on hand) and used a green pepper instead of a red one and didn't use cilantro. Great way to eat a lot of healthy veggies!

~ Theresa"

Reviewed Sep. 10, 2010

"Way better than the store-bought mixes! And all of the ingredients are on hand! I used whatever veggies I had in the fridge added more garlic (of course!) The only thing is, I tried the cilantro at the end and it just didn't go with the dish. We moved and miss our old home-town take-out. This makes up for it!"

Reviewed Jun. 2, 2010

"We love this recipe!!"

Reviewed Apr. 11, 2010

"Followed the recipe exactly. Totally flavorless!"

Reviewed Mar. 30, 2010

"Great recipe. I liked that the garlic was added at the end, as well as the sprinkling of crushed red pepper -- helped lend a richer flavor than other stir-fry blends I've made. Whole family enjoyed this, age 2 to parents."

Reviewed Mar. 25, 2010

"my family (kids 5 & 9) liked it very much. My husband asked me if it was a bag mix! Nice!! Great recipe to try."

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