Veggie Chicken Stir Fry

Yield: 4 servings ( Serving Size: 2 cups )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 1 tablespoon(s) Soy sauce
  • 1 teaspoon(s) Hoisin sauce
  • 1 cup(s) Warm water
  • 1 tablespoon(s) Cornstarch
  • 1 teaspoon(s) Peanut or Olive oil
  • 1 teaspoon(s) Garlic minced
  • 1 teaspoon(s) Ginger minced
  • 2 cup(s) Mushrooms sliced
  • 2 cup(s) Broccoli slaw or chopped broccoli
  • 1 cup(s) Carrots shredded
  • 1 whole(s) Red pepper roasted
  • 2 cup(s) Chicken breasts cooked and cubed


  1. Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
  2. Makes four two cup servings.

  3. 150 Calories/serving
May 2012

This recipe is a personal recipe added by Ejreese and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Veggie Chicken Stir Fry Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy