Stir-Fry Chicken And Vegetables Recipe

Name: Stir-Fry Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 lb. boneless, skinned chicken breasts, cut into 1 1/2 inch cubes; 1 1/3 c. broccoli flowerets; 1 c. (1 inch) carrot sticks; 1/2 c. (1-inch) celery sticks; 1/3 c. green pepper strips; 1/3 c. sliced fresh mushrooms; 1/2 c. water; 2 c. unsweetened pineapple juice; 2 Tbsp. chopped fresh parsley; 1 Tbsp. plus 1 tsp. cornstarch; 2 tsp. dry mustard; 2 tsp. ground ginger; 2 tsp. dried whole tarragon; 1/8 tsp. white pepper; 3 c. hot cooked rice, cooked without salt or fat

Servings: persons

2 Tbsp. vegetable oil
1 lb. boneless, skinned chicken breasts, cut into 1 1/2 inch cubes
1 1/3 c. broccoli flowerets
1 c. (1 inch) carrot sticks
1/2 c. (1-inch) celery sticks
1/3 c. green pepper strips
1/3 c. sliced fresh mushrooms
1/2 c. water
2 c. unsweetened pineapple juice
2 Tbsp. chopped fresh parsley
1 Tbsp. plus 1 tsp. cornstarch
2 tsp. dry mustard
2 tsp. ground ginger
2 tsp. dried whole tarragon
1/8 tsp. white pepper
3 c. hot cooked rice, cooked without salt or fat

1
Heat oil in wok at medium-high (325u00b0) for 1 to 2 minutes.
2
Add chicken; stir fry 6 to 8 minutes.
3
Remove the chicken from wok; reserve pan drippings.
4
Add broccoli, carrot, celery, green pepper, mushrooms and water to wok; stir-fry 6 minutes or until vegetables are crisp-tender.
5
Remove vegetables from wok.
6
Combine pineapple juice and next 6 ingredients in a small bowl.
7
Add to wok; cook until thickened, stirring occasionally.
8
Add chicken and vegetables to the sauce in wok.
9
Reduce heat to low (225u00b0) and simmer 2 to 3 minutes.
10
Serve over hot rice.

1049

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 Tbsp. vegetable oil, 1 lb. boneless, skinned chicken breasts, cut into 1 1/2 inch cubes, 1 1/3 c. broccoli flowerets, 1 c. (1 inch) carrot sticks, and more.

Yes, Stir-Fry Chicken And Vegetables 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.

That's it — enjoy your meal!

Stir-Fry Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions