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Chicken & Vegetable Stir-Fry

Chicken & Vegetable Stir-Fry

Course Main Course
Servings 4 servings


  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken breast, cut into1-inch pieces
  • 2 cloves garlic, finely chopped
  • 2 tsp gingerroot, finely chopped
  • 1 medium onion
  • 1 cup baby carrots
  • 1 cup chicken broth soup
  • 3 tbsp soy sauce
  • 2 tsp sugar
  • 2 cups broccoli flowerets
  • 1 cup fresh mushrooms
  • 1/2 cup red bell pepper, diced
  • 2 tsp cornstarch
  • 4 cups hot cooked Chinese plain noodles


  • Wash hands with soap and water.
  • Scrub the onion with a clean vegetable brush under running water. Cut onion into thin wedges.
  • Scrub baby carrots with clean vegetable brush under running water. Cut carrots lengthwise in half.
  • Gently rub broccoli flowerets under cold running water.
  • Gently rub mushrooms under cold running water. Dice the mushrooms.
  • Scrub red bell pepper with clean vegetable brush under running water. Dice the red bell pepper.
  • Heat vegetable oil in skillet over medium-high heat.
  • Do not rinse raw chicken. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  • Wash hands with soap and water after handling uncooked chicken.
  • Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  • Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and internal temperature reaches 165 °F on food thermometer, and vegetables are crisp-tender.
  • Mix cornstarch with remaining1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles or rice.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org