Recipe courtesy of Kathleen Daelemans

Market Basket Chicken Vegetable Stir-fry

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe


1 tablespoon sesame oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon minced scallions

1 pound boneless, skinless, chicken breasts, sliced into strips

1 cup broccoli spears

1 cup julienned carrots

1/2 pound green beans, chopped

1/2 cup julienned red pepper

1 cup quartered button mushrooms

3 heads baby bok choy, chopped

Low sodium teriyaki sauce


  1. Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.