Chicken Vegetable Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.7
  • Total Fat: 8.8 g
  • Cholesterol: 65.7 mg
  • Sodium: 581.6 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 28.9 g

View full nutritional breakdown of Chicken Vegetable Stir-Fry calories by ingredient
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Number of Servings: 4


    2 tablespoons cornstarch
    14 oz Swanson Chicken Broth 99% fat free
    1 tbsp soy sauce
    1/4 tsp ground ginger
    2 tbsp canola oil, separated
    1 pound skinless, boneless chicken breasts, cut in strips
    1 1/4 cup cut-up broccoli
    1 1/4 cup sliced mushrooms
    1 1/4 cup chopped carrots
    1 1/4 cup chopped celery
    1 clove garlic


In a small bowl, combine corn starch, broth, soy sauce, and ginger until smooth. Set aside.

Heat 1 tbsp oil in a 10 inch skillet over medium-high heat. Add chicken strips, stir-fry until browned, remove.

Reduce heat to medium. In same skillet, in remaining oil, stir-fry vegetables and garlic until vegetables are tender-crisp.

Add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice, if desired.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CURLYMARIE.

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