Stir-Fried Chicken and Vegetables

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
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1 tablespoon peanut oil

2 to 3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 pound boneless, skinless chicken breasts, cut into strips

1 medium onion, diced

2 cups sliced carrots

1 red bell pepper, seeded and sliced into thin strips

2 cups sugar snap peas

1 (15-ounce) can baby corn, drained

2 cups broccoli florets

1/4 cup reduced-sodium soy sauce

2 teaspoons cornstarch

1 cup reduced-sodium chicken broth


  1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  2. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
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