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Chicken stir-fry
"Chinese restaurant style" chicken and vegetables

Servings: 3

Servings: 3
  • subheading: For the stir fry:
  • 1 lb chicken breast, cubed
  • 1 Tbl oil
  • 1 tsp garlic
  • 1 tsp ginger paste
  • 3 large carrots, sliced
  • ½ head broccoli
  • 1 c snow peas or zucchini or red bell pepper
  • 3 c mixed greens
  • subheading: For the sauce:
  • 2 Tbl. soy sauce, shoyu, or Bragg’s
  • 1 c. water
  • 1 Tbl. grated ginger
  • ½ tsp. chopped garlic (1 small clove)
  • 1.5 Tbl. cornstarch
  1. Bring the oil, ginger, and garlic to temp. Add chicken and cook until done. Remove to a bowl.
  2. Add the carrots to the hot pan (add more oil if needed). Cook 2 to 3 mins, then add broccoli. Cook 2 to 3 mins, then add other veg. When veggies are nearly done, add the greens and stir until wilted.
  3. Add the chicken back to the pan.
  4. Stir together the ingredients for the sauce in a small bowl. When mixed, add 3 to 4 pieces of hot vegetables to the sauce to warm it up a bit. Pour the sauce into the pan, bring to a boil, and simmer 3 to 4 minutes until thick.
  5. Serve over rice.
  • Can sub pork or beef for the chicken.

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