Chicken Stir-Fry Recipe

Name: Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag frozen vegetables (broccoli, cauliflower, peas and carrots); 6 chicken breasts, skinned and boned; 3 Tbsp. oil; 3 Tbsp. soy sauce; 1 small can sliced mushrooms; 1 medium onion; 2 green peppers; 1 can sliced water chestnuts; 1 tsp. cornstarch; 1 small head cabbage; 3 c. rice

Servings: persons

1 bag frozen vegetables (broccoli, cauliflower, peas and carrots)
6 chicken breasts, skinned and boned
3 Tbsp. oil
3 Tbsp. soy sauce
1 small can sliced mushrooms
1 medium onion
2 green peppers
1 can sliced water chestnuts
1 tsp. cornstarch
1 small head cabbage
3 c. rice

1
Cut chicken in 1 1/2-inch strips.
2
Put oil in wok.
3
Add chicken and soy sauce; brown chicken and remove.
4
Add onion, peppers, cabbage and frozen vegetables to wok.
5
After these have cooked until crisp-tender, add chicken.
6
Drain water chestnuts and mushrooms (reserving liquids) and add to wok.
7
Mix cornstarch with reserved liquid and add to mixture; cook 2 or 3 minutes.
8
Cook rice according to directions on package and serve with this stir-fry.

1032

kcal

Calories

Fat

149

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 11 ingredients. The key ingredients include: 1 bag frozen vegetables (broccoli, cauliflower, peas and carrots), 6 chicken breasts, skinned and boned, 3 Tbsp. oil, 3 Tbsp. soy sauce, and more.

Yes, Chicken 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 Stir-Fry

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