Recipe by HERB-OX® Bouillon
"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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HERB-OX® Chicken Flavored Bouillon Granules, divided
instant long grain white rice
vegetable oil, divided
boneless skinless chicken breasts, cut into strips
assorted cut-up vegetables (such as red bell pepper, carrots, celery and green onion)
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!
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.
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. Will make again!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Vegetable Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 104
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