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: 2 Tbsp. cornstarch; 1/2 tsp. ginger; dash of black pepper; 1/2 c. chicken broth; 1/4 c. light corn syrup; 1/4 c. soy sauce; 5 Tbsp. corn oil; 2 c. broccoli flowerets; 1 c. carrots, sliced; 1 large onion, sliced; 1/2 c. water chestnuts; 1 c. frozen peas; 3/4 lb. chicken breasts, cut in cubes

Servings: persons

2 Tbsp. cornstarch
1/2 tsp. ginger
dash of black pepper
1/2 c. chicken broth
1/4 c. light corn syrup
1/4 c. soy sauce
5 Tbsp. corn oil
2 c. broccoli flowerets
1 c. carrots, sliced
1 large onion, sliced
1/2 c. water chestnuts
1 c. frozen peas
3/4 lb. chicken breasts, cut in cubes

1
Blend first 3 ingredients in small bowl.
2
Stir in broth, corn syrup and soy sauce.
3
Mix until blended.
4
Set aside.
5
In a skillet or wok, heat 3 tablespoons oil over medium-high heat.
6
Add broccoli, carrots and onion.
7
Stir-fry 2 minutes.
8
Add chestnuts and peas; stir-fry 1 minute.
9
Remove from skillet.
10
Heat remaining oil.
11
Add chicken and stir-fry 2 minutes until chicken turns white.
12
Return vegetables to skillet.
13
Add cornstarch mixture. Bring to a boil.
14
Boil 1 minute.
15
Serve over rice.

380

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 13 ingredients. The key ingredients include: 2 Tbsp. cornstarch, 1/2 tsp. ginger, dash of black pepper, 1/2 c. chicken broth, 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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