Easy Chicken and Vegetable Stir-Fry recipe

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Ingredients

2 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 (8 ounce) cans sliced water chestnuts, drained
2 stalks celery, sliced
2 carrots, sliced
½ pound fresh green beans, cut into pieces
½ pound fresh mushrooms, sliced
½ pound fresh bean sprouts
½ pound fresh broccoli, cut into pieces
½ pound fresh green cabbage, cut into pieces
1 ½ cups stir-fry sauce (such as Kikkoman®)
½ cup minced garlic
7 green onion stalks, cut into pieces
2 tablespoons sesame seeds, or to taste
2 tablespoons ground ginger, or to taste
½ teaspoon salt, or to taste

Nutrition Info

424.9 calories
carbohydrate: 42.8 g
cholesterol: 64.6 mg
fat: 15.5 g
fiber: 8.3 g
protein: 30.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 864.6 mg
sugar: 17.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

Recipe Yield

6 servings

Recipe Note

This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!

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