Chicken Vegetable Stir-Fry Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry Image by: Chicken Vegetable Stir-Fry Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2007




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 facts Per serving: about

  • Sodium 714 mg
  • Protein 30 g
  • Calories 280.0
  • Total fat 11 g
  • Cholesterol 66 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g


  • Iron 16.0
  • Folate 21.0
  • Calcium 4.0
  • Vitamin A 116.0
  • Vitamin C 52.0
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Chicken Vegetable Stir-Fry