Chicken Vegetable Stir Fry

(from mozartmommy’s recipe box)

Original recipe called for canola oil but I like the flavor of sesame oil.

Source: from RecipeThing user (from RecipeThing user JCav)

Serves 6 people

Categories: chicken, low-carb, stir-fry


  • 1 t sesame oil
  • 6 chicken breasts, boneless, skinless, cut into strips
  • 1 lb frozen stir-fry vegetables
  • 2 t fresh ginger, crushed
  • 1 t garlic, minced
  • 1/4 c water
  • 2 T soy sauce


  1. Heat the oil in a large skillet or wok over high heat.

  2. Add the chicken and cook, stirring constantly for 30 secondes or until no longer pink on the surface.

  3. Add the vegetables, ginger, and garlic. Cook, stirring constantly for 2 minutes or until the vegetables are almost tender.

  4. Add the water and soy sauce.

  5. Cover and steam for 3 minutes or until the chicken is cooked through and the vegetables are tender-crisp.

Email to a friend | Print this recipe | Back