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Chicken & Veggie Stir Fry

In the mood for a healthy chicken stir fry? Look no further! I modified a recipe from Cooking Light to include chicken instead of shrimp, and I also changed up the veggies a little. This turned out great! Enjoy! Ingredients:

1/4 cup fat-free, less-sodium chicken broth

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons cornstarch

1/2 teaspoon dark sesame oil

1/4 teaspoon crushed red pepper

1 tablespoon canola oil, divided

1 tablespoon minced peeled fresh ginger

1 tablespoon minced garlic

1 pound boneless, skinless chicken breasts

dash of salt and pepper

2 cups small broccoli florets

1 cup carrot, cut into thin slices (to cook easily)

1 bag Minute brown rice

Toasted sesame seeds, for garnish (optional)


Combine first 6 ingredients in a small bowl, stirring with a whisk.

Cook one bag of brown rice as directed. This should cook while you're doing the following steps.0

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add chicken and season with a little salt and pepper, on each side. Cook until browned on each side, approximately3- 4 minutes on each side. Remove chicken from the pan.

Turn the heat down to low. Add remaining 1 teaspoon canola oil to pan. Add ginger and garlic and stir around for 1 minute. Increase heat to medium and add broccoli and carrots to pan (you may add a splash of water to loosen everything up); stir-fry 5 minutes or until veggies are crisp-tender. Add chicken and broth mixture to pan; reduce heat to low and simmer 3-4 minutes or until thickened, stirring occasionally. Top the rice with the chicken and veggie mixture and sprinkle some toasted sesame seeds on top!

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