I love a great stir-fry recipe and this Chicken and Vegetable Stir-Fry recipe is the Bomb! Why, because it tastes delicious and it’s a great way to get a generous serving of veggies in one meal. This recipe is packed with veggies plus the bonus of a protein (chicken) makes it filling and flavorful. Don’t we all need a really good stir fry recipes in a our dinner rotation? When I’m fresh out of new ideas for dinner I always go to stir-fry!
The old fashion way to make stir fry was with a heavy use of soy sauce (and not the low-sodium version) so it was excessively salty and didn’t leave a lot of room for tasting that delicious fresh flavor from all the veggies. I like to be more conservative with the salt which is why I frequently use low-sodium broth, lite soy sauce or better yet Bragg’s liquid aminos which is a natural soy sauce alternative.
This is actually one of my favorite stir-fry and my whole family loved it! All in all it was a dinner win, healthy, tasty, quick, easy and I can’t wait to make it again!
I love a good quickie!
Ali in the Valley
Chicken and Vegetable Stir-Fry
Author: Alison Ball
1 lb chicken breasts sliced into small strips
3/4 cup low-sodium chicken broth
1/3 cup low-sodium soy sauce or Bragg's amino
1 Tbsp oyster sauce optional
1 tsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp granulated sugar
1 1/2 Tbsp vegetable oil
2 1/2 cups broccoli florets chopped into bite size pieces
1 1/2 cups chopped cauliflower florets about 4
1 1/2 cups baby carrots
1 cup chopped yellow onion 1 small
1 Tbsp peeled and finely minced fresh ginger
1 1/2 cups sugar snap peas sliced into halves
1 1/2 cups sliced mushrooms
3 cloves garlic minced
1 cup cashews optional
Place chicken in a gallon size resealable bag. In a 2 cup liquid measuring cup or a bowl, whisk together chicken broth, soy sauce, oyster sauce and sesame oil. Immediately after whisking well, measure out 1/4 cup (before all the sesame oil just returns to the top). Pour the 1/4 cup over chicken in bag and let marinate in fridge 10 - 15 minutes (now is a good time to chop all the veggies). Whisk cornstarch and sugar into remaining soy sauce mixture.
Heat oil in a wok or a non-stick pot over medium-high heat. Remove chicken from marinade and add chicken to wok. Heat chicken until halfway cooked through, about 3 minutes, tossing occasionally. Add in broccoli, carrots, bell pepper, onion and ginger. Cook, tossing occasionally, 4 minutes. Add in snap peas, mushrooms and garlic and cook 2 minutes longer. Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes. Serve warm over white or brown rice (I served mine with short grain brown rice, not pictured here. It's my favorite).