Chicken Vegetable Stir Fry Recipe

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chicken vegetable stir fry

Marian Arbour


colorful ,tasty chicken fry...I purchase boneless chicken breasts when on them in a pot add a stalk of celery an onion not peeled. washed and skin on cut in quarters and 2 carrots cut in rough pieces..for 6 to 8 breasts add about 6 cups o water...simmer for 1/2 to 3/4 of an hour remove chicken,discard the vegies and keep the broth for future recipes..these precooked chicken breasts,,save time and since they are cooked you can make all kind of recipes that call for cooked chicken. as I freeze the cooked breasts in baggies

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35 Min


35 Min


Stove Top


5 c
cooked chicken cut in one and a half pieces
large red onion
celery ribs
small red pepper
small green peepper
2 c
white or cremini mushrooms
small zucchini3/4
3/4 c ginger stir fry sauce
1 Tbsp
grated fresh ginger
2 Tbsp
canola or vegetab
1 tsp
sesame oil

Directions Step-By-Step

CUT..onion in large dice..slice celery.cot peppers in half remove seeds and cut into 1/2 inch strips..slice mushrooms slice zucchini in 1/4 inch slices..cut cooked chicken into 2 inch pieces.
.Using a WOK add oils when heated add onions and cook for about 8 minutes add peppers and celery and saute for 8 to 10 minutes add mushrooms and ginger add 1/4 cup chicken broth or water..stir occasionally add cooked chicken.cook for another 15 minutes or til vegies are fork tender add VH stir fry sauce mix well and if too dry add a little more stir fry sauce
.Cook rice of your choice and serve above vegies and chicken over cooked rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Canadian