Chicken Stir Fry With Vegetables - Picky eater? Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy sauce and ginger) and full of color. Learn how to make stir fry in just 30 minutes and enjoy a tasty dinner tonight!
Chicken Stir Fry With Vegetables
Ingredients
- 1 can (14 1/2 ounces) chicken broth
- 1/4 cup reduced sodium soy sauce Substitutions available
- 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
- Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper 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.
