Chicken Vegetable Stir-fry

Chicken Vegetable Stir-fry
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 1:20 Total Time


Add all
  • 4

    frozen boneless chicken breasts

  • 1/4 cup
    (60 mL)

    soya sauce

  • 1/3 cup
    (80 mL)

    orange juice

  • 2 Tbsp.
    (30 mL)


  • 2

    garlic cloves, minced

  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 1

    white onion cut into chunks

  • 1 cup
    (250 mL)

    broccoli florets

  • 2

    peppers, cut into strips


Thaw chicken breasts.

Cut breasts into strips and mix with 3 Tbsp. (45 mL) soya sauce, 3 Tbsp. (45 mL) orange juice, honey and garlic. Mix to coat and refrigerate for 1 hr. Drain.

In a large skillet or wok, heat half the oil and cook chicken for 4 min. or until done.

Remove and set aside.

In the same skillet, heat remaining oil and cook onion and broccoli for 2 min. Add cooked chicken, peppers and remaining soya sauce and orange juice.

Cook 6 min. or until liquid is completely evaporated.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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