Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

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  • Prep Time


  • Total Time


  • Servings



  • Sauce:

  • 2 tbs. water

  • 1 tbs. bottled low sodium stir fry sauce

  • 1 teas. cornstarch

  • 1 lb. boneless, skinless chicken breast

  • 1 teas. vegetable oil

  • 1 cup broccoli florets, cut into 1 inch pieces

  • ½ cup sliced red bell peppers

  • ½ cup thinly sliced carrots

  • ½ cup no salt added canned baby corn, rinsed and

  • drained, and cut into bite sized pieces

  • 2 green onions, sliced (about ¼ cup)

  • 1 teas. bottled minced garlic or 2 medium cloves garlic


For sauce, in a small bowl, stir together all ingredients; set aside. Rinse chicken and pat dry with paper towels. Thinly slice chicken. heat a wok or large skillet over medium high heat. Add oil and swirl to coat bottom. Cook chicken for 3 to 4 minutes, or until no longer pink in center, stirring occasionally. Add remaining ingredients and cook for 3 to 4 minutes, or until vegetables are tender crisp, stirring frequently. Push chicken mixture aside, making a well in center of wok. Add sauce mixture; stir chicken mixture into sauce. Cook for 1 to 2 minutes, or until sauce has thickened, stirring occasionally.


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