How to Make Chicken and Vegetable Stir-Fry - A Step-by-Step Guide

Stir-fry is a quick and easy way to prepare a delicious and healthy meal, and this chicken and vegetable stir-fry is no exception. Packed with flavor, color, and nutrients, this recipe is perfect for busy weeknights when you want to whip up a tasty meal in no time.

This stir-fry is a great way to incorporate a variety of vegetables into your diet. The combination of tender-crisp vegetables and succulent chicken makes for a satisfying and well-rounded dish. Plus, it can easily be custo...

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Ingredients

  • 3 cups water, divided
  • 5 teaspoons HERB-OX® Chicken Flavored Bouillon Granules, divided
  • 2 cups instant long grain white rice
  • 2 tablespoons vegetable oil, divided
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 4 cups assorted cut-up vegetables (such as red bell pepper, carrots, celery and green onion)
  • 2 teaspoons cornstarch
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger

Information

  • Servings: 4
  • Yield: 4 servings

  • In medium saucepan, bring 2 cups water and 3 teaspoons bouillon to a boil. Add rice to water and prepare as package directs.
  • Meanwhile, in large skillet or wok over high heat, heat 1 tablespoon oil. Add chicken and stir-fry until no longer pink; remove and set aside. Add remaining oil to skillet. Add vegetables and stir-fry 5 minutes or until crisp-tender. Return chicken to skillet or wok.
  • In bowl, combine remaining water, bouillon, cornstarch, garlic powder and ginger; pour over chicken and vegetables. Bring sauce to a boil, reduce heat and simmer 5 minutes or until thickened. Serve over rice.
  • Nutrition

    439 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 69mg
    • Sodium: 115mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 31g
    • Vitamin C: 0mg
    • Calcium: 31mg
    • Iron: 4mg
    • Potassium: 232mg