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Vegetable Chicken Stir-Fry


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  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 clove garlic, minced
  • 1 to 2 tablespoons minced fresh ginger
  • 1 tablespoon olive oil
  • 1/2 cup peeled and thinly sliced carrots (1 medium carrot)
  • 1 cup sliced zucchini (1 small zucchini)
  • 1/2 cup chopped celery
  • 1 cup snow peas, rinsed (about 3 ounces)
  • 1 tablespoon tamari
  • 1 teaspoon seasoned rice vinegar
  • 3 cups hot cooked brown rice
  • 2 teaspoons toasted sesame seeds


Servings 4
Preparation time 10mins
Cooking time 30mins


Step 1

In a large skillet, stir-fry chicken, garlic, and ginger in hot olive oil for about 10 minutes. Add carrots, zucchini, celery, and snow peas; stir and cook about 5 minutes or until vegetables are tender-crisp. Add tamari and rice vinegar. Stir to mix well. Simmer, covered, 5 minutes or until heated through. Serve over hot rice, sprinkled with sesame seeds.


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