June 30, 2026
URL: https://www.birdseye.com/recipes/lunch/chicken-and-vegetable-stir-fry-3746
- Prep time 15 minutes
- Total time 15 minutes
- Servings 4
Ingredients
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1/2 cup low-sodium ready to serve chicken broth
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1/2 cup La Choy® Lite Soy Sauce
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3 tablespoons cornstarch
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1 tablespoon firmly packed brown sugar
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1 teaspoon seasoned rice vinegar
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1 tablespoon toasted sesame oil
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2 tablespoons vegetable oil, divided
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1 tablespoon garlic, minced
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2 teaspoons grated fresh ginger
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1 pound boneless skinless chicken breasts, sliced thin
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1 bag (14.4 oz each) Birds Eye® Tri-Colored Pepper & Onion Medley
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1 bag (10 oz each) Birds Eye® Steamfresh® Long Grain White Rice (about 2 10oz pkgs)
Nutrition Information
440 calories, 42g carbs
Directions
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Step one
In a small bowl whisk together broth, soy sauce, cornstarch, brown sugar, rice vinegar and sesame oil. Set aside.
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Step two
Heat 1 tablespoon of vegetable oil in large skillet or wok over medium-high heat. Add garlic, ginger and chicken; cook and stir until chicken is no longer pink. Remove from skillet; set aside.
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Step three
Heat remaining 1 tablespoon vegetable oil in skillet. Add stir-fry vegetables; cook and stir until crisp-tender. Return chicken to skillet and add sauce mixture. Cook and stir until sauce thickens and chicken and vegetables are hot.
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Step four
Cook rice according to package instructions. Serve stir fry over cooked rice.
Tips
For variety, replace chicken breasts with boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp.