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Vegetable Chicken Stir-Fry Recipe

Vegetable Chicken Stir-Fry Recipe

"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1-1/2 cups: 256 calories, 9g fat (1g saturated fat), 66mg cholesterol, 862mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Reviews for Vegetable Chicken Stir-Fry

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lepleyracing User ID: 1497870 234933
Reviewed Oct. 14, 2015

"I followed the recipe as written and didn't think the sauce had much taste. I ended up doubling the sauce but adding regular soy sauce to the second time which added more flavor. I also let the meal sit for about a half an hour before serving so the flavor would meld a bit more. It was good but not great."

Starlakay User ID: 7289429 227621
Reviewed Jun. 8, 2015

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

ScarlettScott User ID: 6330264 223495
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."

JanCH User ID: 6677345 219405
Reviewed Feb. 1, 2015

"Excellent. easy."

pklocke User ID: 1745962 205840
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."

mtnlivinco User ID: 7872942 57221
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!"

luchee User ID: 7604136 51376
Reviewed Jan. 14, 2014

"very tasty..i used wok frozen veggies and fresh ginger and sesame oil yummy - i love this recipe!!!"

Igraine32 User ID: 7006585 60720
Reviewed Jul. 4, 2013

"Very tasty sauce. I only regret, I didn't add fresh ginger, which I just happened to have"

MJDELGADO User ID: 7150396 105812
Reviewed Feb. 24, 2013

"My family loved this meal. I am adding the recipe to my list."

Fabricio User ID: 1356569 77101
Reviewed Aug. 27, 2011

"Super Good and easy to make!! The family loved it!!"

joniotto User ID: 1827180 90578
Reviewed Apr. 8, 2010

"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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