Chicken & Vegetable Stir-Fry Recipe

Name: Chicken & Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons cornstarch; 1 cup reduced-sodium chicken broth; 2 tablespoons reduced-sodium soy sauce; 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips; 2 tablespoons olive oil, divided; 1-1/2 cups fresh cauliflowerets; 1-1/2 cups fresh broccoli florets; 2 medium carrots, sliced; 1 small sweet red pepper, julienned; 1 small onion, halved and sliced; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 to 1/2 teaspoon crushed red pepper flakes; 2-1/2 cups hot cooked rice; Minced fresh cilantro

Servings: persons

4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 tablespoons olive oil, divided
1-1/2 cups fresh cauliflowerets
1-1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small sweet red pepper, julienned
1 small onion, halved and sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
2-1/2 cups hot cooked rice
Minced fresh cilantro

1
Combine the cornstarch, broth and soy sauce until smooth; set aside.
2
In a
3
or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
4
Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer.
5
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.

637

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 16 ingredients. The key ingredients include: 4 teaspoons cornstarch, 1 cup reduced-sodium chicken broth, 2 tablespoons reduced-sodium soy sauce, 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips, and more.

Yes, Chicken & 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 & Vegetable Stir-Fry

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