If you love Chinese chicken stir fry but you're looking for a lighter option, our recipe for chicken stir fry with vegetables has you covered. This easy chicken stir fry comes together in just 30 minutes for a delicious, quick meal that's perfect for busy weeknights. Featuri...
Read More
Read Less
15m
PREP TIME
15m
COOK TIME
156
CALORIES
13
INGREDIENTS
Servings: 8 (1-cup)
Ingredients
- 1 can (14 1/2 ounces) chicken broth
-
1/4
cup
reduced sodium
soy sauce
Substitutions available
- regular soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Ground Ginger
- 1/4 teaspoon McCormick® Crushed Red Pepper, optional
- 1 tablespoon oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 1 cup broccoli florets
- 1 cup thinly sliced carrots
- 1 cup red bell pepper strips
- 1 cup sugar snap peas
INSTRUCTIONS
- 1 Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.
- 2 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.
- 3 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.
TIPS AND TRICKS
Make It Easy: Substitute 4 cups packaged cut-up vegetables for stir-fry found in the produce section of the supermarket.
GET FLAVOR MAKER
Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!