Chicken and Vegetable Stir-Fry

A stir-fry is a great way to incorporate more vegetables and less meat into your family's diet. This low fat recipe is full of bright color and texture from the vegetables and flavor from the ginger and soy stir-fry sauce.

Ingredients
Serves: 8
Serving Size: 1 cup
Directions
15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger in small bowl until smooth. Set aside.

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.

  • Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.

Cooking tip

For spicy heat, add 1/4 teaspoon McCormick® Crushed Red Pepper.

Make It Easy: Substitute 4 cups packaged cut-up vegetables for stir-fry found in the produce section of the supermarket.


Nutrition information

(Amount per serving)

  • 156Calories: 156Cholesterol: 56mg
  • Sodium: 547mgProtein: 22g
  • Total Fat: 4gSaturated Fat: 1g
  • Fiber: 1gCarbohydrate: 8g
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