![Dairy Farmers of Canada](/themes/custom/dfc_platform/assets/dist/images/recipes/recipe-print-header-en.jpg)
Chicken and Vegetable Stir-Fry
This is the Chicken and Vegetable Stir-Fry recipe.
- Prep: 15 min
- Cooking: 15 min
![chicken and vegetable stir fry chicken and vegetable stir fry](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/chicken-and-vegetable-stir-fry.jpg.jpeg?itok=hjyD5VLW)
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts
- 3 tbsp (45 mL) soy sauce
- 3 tbsp (45 mL) corn starch
- 1 tsp (5 mL) grated fresh ginger
- 1 tsp (5 mL) sugar
- 2 garlic cloves minced
- 1/4 tsp (1 mL) crushed red chilies
- 1 1/2 cups (375 mL) water
- 5 tbsp (75 mL) butter
- 2 cups (500 mL) thinly sliced carrots
- 1 onion diced large
- 1 red bell pepper minced
- 1 green bell pepper minced
- Hot cooked rice
![Placeholder alt](/themes/custom/dfc_platform/assets/dist/images/basic/conso/DFC_MG_StealRecipe_EN.gif)
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Cut chicken into thin narrow strips. In medium bowl, combine 2 tbsp (30 mL) of the soy sauce, 1 tbsp (15 mL) of the corn starch, ginger, sugar and garlic. Add chicken and toss to coat; set aside.
Blend crushed chilies with remaining corn starch and soy sauce. Stir in water and set aside.
In large frypan, melt 3 tbsp (45 mL) of the butter over high heat. Add chicken and stir-fry 2 minutes or until chicken is cooked; remove from pan.
Melt remaining 2 tbsp (30 mL) butter in same pan over high heat. Add carrot and onion; stir-fry 3 minutes. Add peppers; stir-fry 2 minutes.
Stir in chicken and soy sauce mixture. Cook and stir over medium heat until sauce boils and thickens.
Serve with rice.
Tips
Learn more about
Nutritional information
Per servingEnergy: | 550 Calories |
Protein: | 34 g |
Carbohydrate: | 64 g |
Fat: | 17 g |
Fibre: | 1 g |
Sodium: | 185 mg |
(% DV*) | |
---|---|
Calcium: | 6 % / 71 mg |