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Chicken and Vegetable Stir Fry
Full of veggies and tangy teriyaki, this Chicken and Vegetable Stir Fry recipes makes a delicious, quick and easy family dinner that's healthy too!
Course
Main Course
Cuisine
Asian, Chinese
Keyword
Chicken Vegetable Stir Fry
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
Author
Michelle
Ingredients
Stir Fry Sauce
⅔
cup
soy sauce
¼
cup
honey
1
tablespoon
sesame oil
2
garlic cloves
minced
1
teaspoon
freshly grated ginger
½
teaspoon
crushed red pepper flakes
(optional for spice)
Stir Fry
2
tablespoons
olive oil
divided
1
pound
boneless skinless chicken breast
cut into small bite-sized pieces
1
large onion thinly sliced
2
cups
broccoli florets
2
cups
vegetables of your choice
green onions, watercress, bean sprouts, carrots, bell peppers, zucchini, or sugar snap peas.
2
garlic cloves
minced
1
tablespoon
corn starch
1
tablespoon
cold water
Instructions
In a medium mixing bowl, combine all sauce ingredients. Set aside.
In a large skillet or wok over medium-high heat, heat olive oil.
Add chicken to skillet with hot oil, and cook for 3 to 5 minutes or until cooked through. Remove from skillet.
Add remaining oil to the skillet or wok.
Add onions, broccoli, and additional vegetables, and continue cooking for 2 to 4 more minutes, or until vegetables are tender but not mushy.
Add garlic and continue cooking for an additional 2 minutes.
Return chicken to wok or skillet, along with sauce.
Bring sauce to a boil.
Meanwhile, combine cornstarch and water in a small bowl.
Add cornstarch slurry to the stir fry.
Stir until thickened, about 1 minute.
Serve warm over rice or noodles, if desired.