Chicken and Vegetable Stir-Fry Recipe -
Chicken and Vegetable Stir-Fry Recipe

Chicken and Vegetable Stir-Fry

Recipe by  

"Chicken breast strips are quickly stir-fried with vegetables and served over rice with a tasty sauce. This dinner is easily adapted to whatever vegetables you happen to have on hand."

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Original recipe makes 4 servings Change Servings


  1. In medium saucepan, bring 2 cups water and 3 teaspoons bouillon to a boil. Add rice to water and prepare as package directs.
  2. Meanwhile, in large skillet or wok over high heat, heat 1 tablespoon oil. Add chicken and stir-fry until no longer pink; remove and set aside. Add remaining oil to skillet. Add vegetables and stir-fry 5 minutes or until crisp-tender. Return chicken to skillet or wok.
  3. In bowl, combine remaining water, bouillon, cornstarch, garlic powder and ginger; pour over chicken and vegetables. Bring sauce to a boil, reduce heat and simmer 5 minutes or until thickened. Serve over rice.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2003

I used boil-in-bag rice and boiled it in 1 gallon of water with 2 bouillon cubes (good!) and then marinated chicken & shrimp in ginger, soy sauce, and lemon juice before beginning the cooking process. Turned out REALLY good and low-fat! This was a healthy, delicious recipe for stir-fry!

Most Helpful Critical Review
Sep 06, 2005

I made this recipe for both my boyfriend and I tonight. I made a few changes, (1) used brown rice (2) scaled the recipe to serve 2m however more that doubled the veg. Used various vegetbales: onions, 3 color peppers, baby corn, mushrooms, pease, bamboo shoots, and other asian vegetables. I also added additional freshly grated ginger after adding the sauce ingrediants, and also it was a must to add soy sauce. peppers, and a few sprinkles hot pepper when plated. Other that this it was good.


44 Ratings

Mar 23, 2006

This was really good! My husband even said it was good and he never comments. I used frozed stir fry vegetables that I had in the freezer and it turned out great! Thanks!!

Jan 11, 2006

Excellent, easy recipe. Could save time by preparing veggies the night before. The sauce was minimal so next time I will make more of that. Good way to clean out veggies from the refrigerator. Will make again!

Nov 03, 2008

I used Trader Joe's "Frozen Just Grilled Chicken Strips" which cut down on a lot of cooking time because they defrost for only a few minutes in the microwave. I also used fresh steamed vegetables instead of frozen ones, to avoid the soupy unnatural Yoshinoya vegetable taste. One of the best American chicken and vegetable stir-fries I've ever tried!

Mar 05, 2006

Used a bag of frozen stir fry veggies as well as added some fresh mushrooms, onions and snow peas. Also added a bit of soy sauce and more ginger than called for.

Mar 01, 2006

Good recipe but the sauce tastes more like a real chinese stir fry if you add soy sauce to taste. Also, I used more ginger than recommended. Very good overall.

Sep 30, 2005

I liked it! I used frozen stirfry veggies.


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  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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