Chicken-Veggie Stir Fry

Chicken-Veggie Stir Fry

4.3 of 5 (150)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 3.3 g
  • Cholesterol: 43.9 mg
  • Sodium: 257.2 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.6 g

View full nutritional breakdown of Chicken-Veggie Stir Fry calories by ingredient
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Introduction

This is a great meal for a busy night--for some added fun, bring out the chopsticks! Change up the veggies, and you'll have a new meal each time you make this dish.

This is a great meal for a busy night--for some added fun, bring out the chopsticks! Change up the veggies, and you'll have a new meal each time you make this dish.


Number of Servings: 4

Ingredients

    1 T low-sodium soy sauce
    1 t hoisin sauce
    1 c warm water
    1 T cornstarch

    1 t peanut or olive oil
    1 t garlic, minced
    1 t ginger, minced
    1 t Thai hot sauce
    2 c mushrooms, sliced
    2 c broccoli slaw or chopped broccoli
    1 c carrots, shredded
    1 roasted red bell pepper
    2 c chicken breasts, cooked and cubed

Tips

This recipe uses two great products that can help you expedite your cooking: jarred garlic and ginger!

Another great tip for busy nights: Bake, broil, grill or poach chicken breasts at the beginning of the week, and you'll have them on hand for meals throughout the week.


Directions

Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
Makes four two cup servings.

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Member Ratings For This Recipe


  • Very Good
    58 of 59 people found this review helpful
    When stir frying, I always cook the meat first (especially with chicken) to make sure it gets cooked through. Remove from wok and stir fry veggies, adding meat back at the end.
    For goodness sake, season to your liking - if you find it bland, add some more Thai hot sauce.
    - 7/17/11

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  • 26 of 27 people found this review helpful
    Made it tonight and served over quinoia. Substituted Stir Fry Sauce for Hoison. Added asparagus, zucchini and Green pepper too. Very good. - 6/30/11

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  • Incredible!
    24 of 25 people found this review helpful
    Wonderful and easy to do-I often follow this using veggies alone or shrimps instead of chcken. - 2/9/10

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  • 17 of 18 people found this review helpful
    Hoisin sauce ( smoky Asian bbq sauce) can be found in international or Asian supermarket aisle with soy sauce. - 4/22/12

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  • Good
    11 of 12 people found this review helpful
    Good- but needs more flavor-- more ginger, garlic, and hot sauce will help! - 8/28/10

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