Chicken and Vegetable Stir fry
Fast, fresh, and full of flavor—this chicken and vegetable stir fry is packed with veggies, juicy chicken, and a savory sauce.
Ingredients
- 3 tbs olive oil, divided
- 1 lb chicken breast, cubed
- ¼ tsp salt
- ¼ tsp pepper
- 4 oz white mushrooms, sliced
- ½ lb asparagus, cut into bite sided pieces
- 3 large carrots, thinly sliced
- 1 small head broccoli, chopped
- 1 tbs minced garlic
- 1 tbs minced ginger
- 1 tsp sesame oil
- 1 cup chicken broth
- ⅓ cup low sodium soy sauce
- 1 tbs brown sugar
- ¼ cup all purpose flour
Instructions
- To a saute pan add one tbs of olive oil once hot add the cubed chicken season with salt and pepper then cook through. Once cooked remove the chicken to a separate plate set aside.
- To the same pan add one tbs more olive oil then add all of the vegetables. Stir fry the vegetables around for 5-7 minutes or until they are tender. Remove the vegetables to a separate plate and set to the side.
- In the same pan add the last tbs of olive oil once hot add the minced garlic and ginger cook for 30 seconds. Now add the sesame oil, broth, soy sauce, and brown sugar bring up to a simmer whisking frequently. Slowly sift the flour in while whisking so no clumps from the flour form. Continue whisking until the sauce starts to thicken. Add back in the cooked chicken and vegetables stir to coat in the sauce then enjoy! We like to eat ours over a bed of jasmine rice with sesame seeds on top!
Video
Nutrition
Calories: 382kcal | Carbohydrates: 30g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1352mg | Potassium: 1392mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10433IU | Vitamin C: 145mg | Calcium: 126mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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