Chicken and Vegetable Stir-Fry

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

Servings: 4

Author: Alison Ball


  1. 1 lb chicken breasts sliced into small strips

  2. 3/4 cup low-sodium chicken broth

  3. 1/3 cup low-sodium soy sauce or Bragg's amino

  4. 1 Tbsp oyster sauce optional

  5. 1 tsp sesame oil

  6. 1 Tbsp cornstarch

  7. 1 1/2 tsp granulated sugar

  8. 1 1/2 Tbsp vegetable oil

  9. 2 1/2 cups broccoli florets chopped into bite size pieces

  10. 1 1/2 cups chopped cauliflower florets about 4

  11. 1 1/2 cups baby carrots

  12. 1 cup chopped yellow onion 1 small

  13. 1 Tbsp peeled and finely minced fresh ginger

  14. 1 1/2 cups sugar snap peas sliced into halves

  15. 1 1/2 cups sliced mushrooms

  16. 3 cloves garlic minced

  17. 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).

#ChickenandVegetableStirFry #StirFry



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