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Chicken and Vegetable Stir-FryChicken and Vegetable Stir-Fry
Chicken and Vegetable Stir-Fry
Chicken and Vegetable Stir-Fry
Picky eater? Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy sauce and ginger) and full of color. Learn how to make stir fry in just 30 minutes and enjoy a tasty dinner tonight!
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Recipe - The Fresh Grocer - Corporate
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Chicken and Vegetable Stir-Fry
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Calories156
Ingredients
1 can (14 1/2 ounces) chicken broth
1/4 cup reduced sodium soy sauce
2 tbs cornstarch
1 tbs sugar
1 tsp McCormick® Garlic Powder
1 tsp McCormick® Ground Ginger
1/4 tsp McCormick® Crushed Red Pepper, optional
1 tbs oil
1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
1 cup broccoli florets
1 cup thinly sliced carrots
1 cup red bell pepper strips
1 cup sugar snap peas
Directions

1. Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.

 

2. Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.

 

3. Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.

 

Nutritional Information
  • 4 g Total Fat
  • 56 mg Cholesterol
  • 547 mg Sodium
  • 8 g Carbohydrates
  • 1 g Fiber
  • 22 g Protein
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
156
Calories

Shop Ingredients

Makes 8 servings
1 can (14 1/2 ounces) chicken broth
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz, 31.98 Fluid ounce
On Sale! Limit 4
$3.00 was $3.99$0.09/fl oz
1/4 cup reduced sodium soy sauce
Kikkoman All-Purpose Seasoning Less Sodium Soy Sauce, 10 fl oz
Kikkoman All-Purpose Seasoning Less Sodium Soy Sauce, 10 fl oz, 10 Fluid ounce
$3.99$0.40/fl oz
2 tbs cornstarch
Davis Corn Starch, 6.5 oz
Davis Corn Starch, 6.5 oz, 6.5 Ounce
$2.49$0.38/oz
1 tbs sugar
Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz
Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz, 32 Ounce
$4.79$2.39/lb
1 tsp McCormick® Garlic Powder
McCormick Garlic Powder, 3.12 oz
McCormick Garlic Powder, 3.12 oz, 3.12 Ounce
On Sale! Limit 4
$4.19 was $4.99$1.34/oz
1 tsp McCormick® Ground Ginger
McCormick Ground Ginger, 0.7 oz
McCormick Ground Ginger, 0.7 oz, 0.7 Ounce
On Sale!
$3.49 was $5.99$4.99/oz
1/4 tsp McCormick® Crushed Red Pepper, optional
McCormick Crushed Red Pepper, 1.5 oz
McCormick Crushed Red Pepper, 1.5 oz, 1.5 Ounce
$3.99$2.66/oz
1 tbs oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz, 48 Fluid ounce
$4.29$0.09/fl oz
1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
Wholesome Pantry All Natural Boneless Skinless Breasts
Wholesome Pantry All Natural Boneless Skinless Breasts, 1.86 Pound
$10.21 avg/ea$5.49/lb
1 cup broccoli florets
Broccoli Crowns, 1 ct, 12 oz
Broccoli Crowns, 1 ct, 12 oz, 12 Ounce
$1.87 avg/ea$0.16/oz
1 cup thinly sliced carrots
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each, 1 Each
$2.99
1 cup red bell pepper strips
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz, 6 Ounce
$1.12 avg/ea$2.99/lb
1 cup sugar snap peas
Birds Eye Steamfresh Sugar Snap Peas, 10 oz
Birds Eye Steamfresh Sugar Snap Peas, 10 oz, 10 Ounce
$2.69$0.27/oz

Nutritional Information

  • 4 g Total Fat
  • 56 mg Cholesterol
  • 547 mg Sodium
  • 8 g Carbohydrates
  • 1 g Fiber
  • 22 g Protein

Directions

1. Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.

 

2. Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.

 

3. Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.