Chicken and Vegetable Stir-Fry

Add some extra punch to this dish by topping it with toasted sesame seeds, slivered almonds, or cashews.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • ½ cup water
  • 2 Tbsp. soy sauce
  • 2 Tbsp. hoisin sauce
  • 2 tsp. cornstarch
  • 1 tsp. grated fresh ginger
  • 1 tsp. toasted sesame oil
  • 2 Tbsp. peanut oil
  • 12 oz. skinless, boneless chicken, cut into bite-sized pieces
  • 1 package (1 lb.) frozen broccoli stir-fry mix, thawed
  • 1 medium yellow sweet pepper, seeded and cut into strips
  • 2 cups hot cooked rice


  • In a small bowl, make the sauce by stirring together the water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
  • Add the peanut oil to a wok or large skillet and bring to temperature over medium-high heat. Add the chicken pieces and stir-fry for 5 minutes, or until the chicken is cooked through. Push the chicken to the edges of the pan; add the stir-fry mix and pepper strips and stir-fry for 3 minutes, or until the vegetables are crisp-tender.
  • Push the chicken and vegetables away from the center of pan. Pour the sauce mixture into the center of pan; cook and stir until thickened and bubbly. Stir the sauce into the chicken and vegetables. Serve over rice.