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Vegetable Chicken Stir-Fry

"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 3 garlic cloves, minced
  • Dash ground ginger
  • 2 tablespoons olive oil, divided
  • 2 cups fresh broccoli florets
  • 1 cup sliced fresh carrots
  • 1 cup fresh cauliflowerets
  • 1 cup fresh or frozen snow peas
  • 1 teaspoon sesame seeds, toasted


  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.
  • In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
Nutrition Facts
1-1/2 cups: 256 calories, 9g fat (1g saturated fat), 66mg cholesterol, 862mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
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Average Rating:
  • lepleyracing
    Oct 14, 2015

    I followed the recipe as written and didn't think the sauce had much taste. I ended up doubling the sauce but adding regular soy sauce to the second time which added more flavor. I also let the meal sit for about a half an hour before serving so the flavor would meld a bit more. It was good but not great.

  • Starlakay
    Jun 8, 2015

    Very tasty! I maybe added more ginger than the recipe called for and added a dash of rice wine.

  • ScarlettScott
    Mar 24, 2015

    I thought this was flavorless. I used everything the recipe called for except I used full sodium soy sauce and added salt. It still was disappointingly bland. I threw the rest in the trash. Not sure why it received so many good reviews. I wouldn't recommend it to anyone who likes flavor.

  • JanCH
    Feb 1, 2015

    Excellent. Easy.

  • pklocke
    Nov 18, 2014

    Used the veggies that came in my weekly CSA - broccoli, bok choy, carrots..added fresh ginger and water chestnuts. Family raved about it.

  • mtnlivinco
    Jul 1, 2014

    This was delicious! The only changes I made were to omit the cauliflower and add extra broccoli, red bell peppers and celery. I also added extra sesame seeds and substituted Braggs Amino Acids for the soy sauce. We will be having this again!

  • luchee
    Jan 14, 2014

    very tasty..i used wok frozen veggies and fresh ginger and sesame oil yummy - i love this recipe!!!

  • Igraine32
    Jul 4, 2013

    Very tasty sauce. I only regret, I didn't add fresh ginger, which I just happened to have

    Feb 24, 2013

    My family loved this meal. I am adding the recipe to my list.

  • ConnieK
    Aug 19, 2012

    No comment left