Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
Vary the veggies to your family's tastes—sliced carrots or snow peas would be good substitutions.


Serves 4 (serving size: 1 cup stir-fry and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 299
Fat 5.2 g
Satfat 0.9 g
Monofat 1.7 g
Polyfat 1.5 g
Protein 22.8 g
Carbohydrate 39 g
Fiber 3.4 g
Cholesterol 55 mg
Iron 2.9 mg
Sodium 641 mg
Calcium 48 mg


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons dark sesame oil
12 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips
3 cups thinly sliced napa (Chinese) cabbage
1 cup sugar snap peas, trimmed and halved diagonally
1 large red bell pepper, thinly sliced
3 tablespoons lower-sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon cornstarch
1 teaspoon rice vinegar
2 green onions, cut diagonally into 1/2-inch pieces


1. Prepare rice according to package directions, omitting salt and fat.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.

Christine Burns Rudalevige,

Cooking Light

July 2013
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