Garden Chicken Stir Fry

Garden Chicken Stir Fry
  • 4 servings
  • 0:05 Preparation
  • 0:25 Cooking
  • 0:30 Total Time


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  • 1 lb
    (500 g)

    boneless, skinless chicken breasts, cut in strips

  • 3 cups
    (750 mL)

    fresh (cut up) or frozen vegetable mixture, thawed

  • 1/4 cups
    (60 mL)

    ready to use 25% less sodium chicken broth

  • 1 Tbsp.
    (15 mL)

    soy sauce

  • 2 Tbsp.
    (25 mL)

    corn starch

  • 1 tsp.
    (5 mL)

    garlic powder

  • 1/2 tsp.
    (2 mL)

    ground ginger

  • 4 cups
    (1 L)

    hot cooked rice noodles


Heat large, non-stick skillet, lightly coated with vegetable oil cooking spray over medium-high heat. Add chicken and cook until browned on all sides. Set chicken aside. Add and stir fry vegetables until tender-crisp. Reduce heat to medium.

Add mixture of broth, soy sauce, cornstarch, garlic and ginger powder to skillet. Heat to a boil, stirring often. Return chicken to skillet. Reduce heat to low.

Simmer covered, until chicken is cooked through - about 10 minutes. Serve over noodles.

Source: Campbell