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Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry

"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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servings 439 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 36
  1. 44 Ratings

Most helpful positive review

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 pr...

Most helpful critical review

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: on...

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Least positive

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 pr...

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!!

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...

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 vegetable...

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.

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.

I liked it! I used frozen stirfry veggies.

Let me start by saying that I am a novice cook. I made this recipe last nite for my husband and I and he said that it was the best thing I have ever cooked. If I can make this anyone can. GREAT...

tasty, and very easy, would make again.

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