Tested till perfect Chicken Vegetable Stir-Fry
Chicken Vegetable Stir-Fry
Photography by Matthew Kimura

Chicken Vegetable Stir-Fry

With just a toss of fresh ingredients, this is ready in no time.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe3 out of 5 based on 64 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 2 tbsp 2tbspvegetable oil
  • 1 tsp 1tspminced gingerroot
  • 3 3cloves garlic, minced
  • 2 2large carrotcarrots, thinly sliced
  • 1 1sweet green peppersweet green peppers, thinly sliced
  • 2 cups 2cupsthinly sliced mushroommushrooms
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupsbean sprouts, rinsed
  • 2 2green oniongreen onions, thinly sliced


  • 1/2 cup 1/2cupchicken stock
  • 2 tbsp 2tbspsoy sauce
  • 1 tbsp 1tbsprice wine vinegar
  • 2 tsp 2tspcornstarch
  • 2 tsp 2tspsesame oil
  • 1/4 tsp 1/4tsphot pepper sauce
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Cut chicken across the grain into thin strips. In wok or large deep skillet, heat half of the oil over high heat; stir-fry chicken, in 2 batches, until no longer pink inside, about 4 minutes. Set aside on plate.

Add remaining oil to wok; stir-fry ginger and garlic until fragrant, about 1 minute. Add carrots, green pepper, mushrooms and pepper; stir-fry for 1 minute. Add 1/4 cup (50 mL) water; cover and steam until vegetables are tender-crisp, about 4 minutes.

Sauce: Meanwhile, in bowl, whisk together chicken stock, soy sauce, vinegar, cornstarch, sesame oil and hot pepper sauce; pour into centre of wok and boil, stirring, until thickened, about 2 minutes.

Return chicken to pan; stir-fry until sauce is thickened and glossy. Spread bean sprouts all over platter; top with chicken mixture. Sprinkle with green onions.

Nutritional Information Per serving: about

cal 280 pro 30g total fat 11g sat. fat 1g
carb 15g fibre 3g chol 66mg sodium 714mg

% RDI:

calcium 4 iron 16 vit A 116 vit C 52
folate 21
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