Chicken and Vegetable Stir-Fry Recipe

Name: Chicken and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons Cooking Oil; 3 teaspoons Sesame Oil (I Use The Red Chili Sesame Oil); 2 whole Chicken Breasts; 2 Tablespoons Cornstarch; 10 whole Asparagus Spears; 2 whole Zucchini; 1 whole Sweet Onion; 4 whole Small Carrots; Salt And Pepper; 4 Tablespoons Soy Sauce; 4 Tablespoons Honey; 1 Tablespoon Sriracha Sauce (heaping Tablespoon); 1- 1/2 teaspoon Fresh Grated Ginger; Rice, To Serve

Servings: persons

3 teaspoons Cooking Oil
3 teaspoons Sesame Oil (I Use The Red Chili Sesame Oil)
2 whole Chicken Breasts
2 Tablespoons Cornstarch
10 whole Asparagus Spears
2 whole Zucchini
1 whole Sweet Onion
4 whole Small Carrots
Salt And Pepper
4 Tablespoons Soy Sauce
4 Tablespoons Honey
1 Tablespoon Sriracha Sauce (heaping Tablespoon)
1- 1/2 teaspoon Fresh Grated Ginger
Rice, To Serve

1
Heat oils in a large skillet over medium-high heat.
2
Cut chicken into bite-size cubes and then coat with cornstarch.
3
After all the chicken is evenly coated, place it in the hot skillet and cook until chicken is cooked through (58 minutes).
4
Cut the asparagus into bite-size pieces.
5
Cut the zucchini and the onion in half moons and cut the carrots into coins.
6
Add the vegetables to the cooked chicken.
7
Season with salt and pepper to taste.
8
Cook the vegetables until crisp tender and not soggy (610 minutes).
9
While vegetables are cooking, mix the soy sauce, honey, sriracha and ginger together.
10
Add sauce to the cooked chicken and vegetables and allow to thicken for 1 minute.
11
Serve with steamed jasmine or basmati rice.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 teaspoons Cooking Oil, 3 teaspoons Sesame Oil (I Use The Red Chili Sesame Oil), 2 whole Chicken Breasts, 2 Tablespoons Cornstarch, and more.

Yes, Chicken and Vegetable Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Stir-Fry

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