Chicken and Vegetable Stir Fry Recipe

chicken and vegetable stir frySo one of my staple dishes is chicken and vegetable stir fry.  It’s an easy dish to make and relatively fast.  I usually just use a bag of the frozen stir fry vegetables from Costco.  I had this for dinner last night and it was delicious.

Cook Time: 15 Minutes
Prep Time: 15 Minutes
Yield: 8 Servings


  • 2 cups white rice
  • 4 cups water
  • 2/3 cups soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon corn starch
  • 1 teaspoon garlic powder
  • 1 teaspoon minced ginger
  • 1 tablespoon oil
  • 1.5 pound skinless, boneless chicken breast cut into strips
  • 4 cups frozen stir fry vegetables (peas, baby corn, water chestnut, mushrooms, broccoli, carrots, and onions)


  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.  You can also use a rice cooker if you have one.
  2. Combine soy sauce, sugar, corn starch, ginger, and garlic in a small bowl.  Stir and mix until smooth.  Coat chicken with marinade and  put in a plastic bag inside the refrigerate for at least 15 minutes.
  3. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 5 minutes per side.  Add stir fry vegetables and reserved marinade to skillet. Bring to a boil. Cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

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