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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat10g
Saturated Fat1.5g
Cholesterol30mg
Sodium690mg
Total Carbohydrate37g
Dietary Fiber3g
Sugars7g
Protein14g