Stir-Fry Vegetables Recipe

Name: Stir-Fry Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chicken meat, parboiled; 1 box pea pods (frozen); 3 to 4 sticks celery, chopped; 3 to 4 onions, sliced; 1 green pepper, sliced; 1/2 c. teriyaki sauce; 2 c. chicken broth; 1 c. drained mushrooms; 1 bag frozen broccoli; 1 bag frozen cauliflower; 1 can water chestnuts, drained; bean sprouts (optional); cornstarch to thicken

Servings: persons

chicken meat, parboiled
1 box pea pods (frozen)
3 to 4 sticks celery, chopped
3 to 4 onions, sliced
1 green pepper, sliced
1/2 c. teriyaki sauce
2 c. chicken broth
1 c. drained mushrooms
1 bag frozen broccoli
1 bag frozen cauliflower
1 can water chestnuts, drained
bean sprouts (optional)
cornstarch to thicken

1
Parboil chicken.
2
(May use just white meat.)
3
Cool and cut into chunks (quarter size).
4
Fry in 2 to 3 tablespoons oil until tender, stirring often, 5 to 10 minutes.
5
Add celery first and cook for awhile and add other ingredients.
6
I make my chicken broth with boiling water and chicken crystals, then add teriyaki sauce and thicken.
7
Add to vegetables and stir often.
8
Vegetables should be crunchy.
9
Fresh vegetables can be used instead of frozen and canned.
10
Makes enough to fill a 12 x 2 x 2-inch electric frypan.

276

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: chicken meat, parboiled, 1 box pea pods (frozen), 3 to 4 sticks celery, chopped, 3 to 4 onions, sliced, and more.

Yes, Stir-Fry Vegetables falls under the Soups & Stews 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.

Stir-Fry Vegetables

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