Chicken Vegetable Stir Fry

This chicken vegetable stir fry recipe is made very quickly once all the ingredients have been prepped. It is tasty and very nutritious. Great with some rice.

It is important that you have all your ingredients ready before you start making this or any stir fry as you will be working with very high heat and things will cook very fast. You will not have time to get anything once you start so get ready before starting.

You will need an oil that has a very high smoking point. In other words, you need an oil that will not burn when you expose it to the high heat. A vegetable or peanut oil will do.

You really can use any vegetable you like in this. I used carrots, snow peas, broccoli, bok choy and bell pepper but you use what you like. The beauty of making stir fries is that you do not need a whole bunch of ingredients. A little bit goes a very long way. This makes them pretty economical.

This is what you are going to need for this easy and delicious chicken and vegetable stir fry recipe:

Serves four
1 large skinless, boneless chicken breast cut into strips
¼ cup soy sauce
2 TBS rice vinegar
1 TBS brown sugar
1 TBS cornstarch
2 TBS vegetable or peanut oil
3 scallions fully chopped (white, light green and dark green)
6 garlic cloves – minced
1 TBS minced fresh ginger
1 carrot – peeled and cut into thin strips
1 small bell pepper – cut into thin strips
1 cup broccoli florets
1 cup snow peas – halved
1 bok choy — chopped
Salt and Pepper

Mix the soy sauce with the vinegar, sugar and cornstarch in a bowl. Mix until all lumps are gone and set aside.

Heat a deep skillet or wok with a tablespoon of oil until it starts smoking. Add the chicken in a single layer – work in batches if you have to – and season with salt and pepper. Cook until cooked through and set aside.

Heat another tablespoon of oil in the wok until smoky. Add the scallions, ginger and garlic. Stir and cook for a couple of minutes. Add the veggies and cook, stirring constantly, for four to five minutes or until they start cooking through but are still crisp. Return the chicken to the pan. Mix well. Add the liquid and cook until it dries up a bit – two to three minutes. Turn off the heat and serve with white rice if you would like. Enjoy!

CALORIES 201.20; FAT 8.76 grs (sat 0.83; mono 5.49; poly 1.52); PROTEIN 16.33 grs ; FIBER 2.53 grs; CARBS 13.67 grs; CHOLESTEROL 36.28 mg; IRON 2.79 mg; SODIUM 1103.93 mg; CALCIUM 71.13 mg

Print the Chicken Vegetable Stir Fry Recipe Here

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