How to Make a Chicken and Vegetable Stir Fry

Even novice cooks can make a delicious stir fry dinner.

For an easy-to-prepare, tasty main dish, make chicken and vegetable stir fry. This cooking technique is widely used throughout Asia and became popular in the United States in the 1970s. Add some seasonings and vegetables to chicken to create an Asian-themed family dinner or an elegant meal to serve company. The vegetables retain their crispness, nutrients and bright colors, resulting in dishes that are flavorful and visually appealing.

Things You'll Need

• 2 small bowls
• 4 tsp. cornstarch
• 1 cup reduced-sodium chicken broth
• 2 tbsp. reduced-sodium soy sauce
• Wok or large skillet
• Slotted spoon
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. olive oil, divided
• Sharp kitchen knife
• 1 to 1/2 cup fresh cauliflowerets
• 1 to 1/2 cup fresh broccoli florets
• 2 medium carrots
• 1 small sweet red pepper
• 1 small onion
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 to 1/2 tsp. crushed red pepper flakes
• Hot cooked rice

Instructions

1. Mix the cornstarch, chicken broth and soy sauce in a small bowl until smooth; set the mixture aside.

2. Heat one tablespoon of the oil in the skillet over medium-high heat. Stir-fry the chicken until it is no longer pink. Use the slotted spoon to remove the chicken from the skillet to a bowl; keep the chicken warm.

3. Use a sharp knife to cut the carrots into 1/8-inch slices. Cut the pepper and onion into thin julienne-style strips. Heat the remaining tablespoon of oil in the skillet. Add the cauliflower, broccoli, carrots, pepper and onion to the skillet. Stir-fry the vegetables for four to six minutes or until crispy-tender.

4. Add the minced garlic, pepper, salt and pepper flakes to the vegetables in the skillet. Stir to mix, and cook for one minute.

5. Stir the cornstarch mixture in the small bowl to reblend it; add it to the vegetables in the skillet. Bring the liquid to a boil. Cook and stir for two to three minutes or until the sauce has thickened. Add the chicken back into the skillet, and cook until the chicken is heated through.

6. Remove the stir-fry from the heat. Serve it over hot rice.

Tips & Warnings

• Add additional vegetables for variety; snow peas and sliced, drained water chestnuts add flavor and crunch to stir-fry dishes.

References

• Taste of Home: Chicken and Vegetable Stir-Fry Recipe
• Campbell's Kitchen: Chicken and Vegetable Stir-Fry
• Betty Crocker: Vegetable-Chicken Stir Fry