Serves a Crowd

Chicken Vegetable Stir Fry

April 30, 2018
Photo by Dash of Amy
Author Notes

An amazing and healthy stir fry loaded with veggies, and tender pieces ginger chicken. Flavored with a soy sauce broth mixture, and served with fluffy jasmine rice. —Dash of Amy

  • Serves 8
  • Stir Fry
  • 1 small onion, chopped
  • 2 large carrots, sliced thin
  • 2 celery stalks, sliced thin
  • 1 zucchini, sliced
  • 1 red pepper, chopped
  • 2 cups green cabbage, chopped
  • 2 tablespoons olive oil (1 for veggies, 1 for chicken)
  • 2 teaspoons salt (1 for veggies, 1 for chicken)
  • 1/2 teaspoon black pepper (1/4 tsp for veggies, 1/4 tsp for chicken)
  • 4 chicken breasts, cubed
  • 2 teaspoons ginger paste (or fresh ginger)
  • 2 cups beef broth
  • 2 teaspoons corn starch
  • 2 tablespoons soy sauce
  • Rice
  • 2 cups jasmine rice
  • 4 cups water
  • 1 teaspoon salt
In This Recipe
  1. Stir Fry
  2. Heat a deep skillet over medium heat, add a tbsp. of olive oil and all of the chopped veggies.
  3. Add salt and pepper, mix well, and cook for about 5 minutes until vegetables start to soften.
  4. Transfer to a large mixing bowl.
  5. Add 1 tbsp. olive oil to the skillet and add the chicken, ginger, salt and pepper.
  6. Mix well, and cook until the chicken is completely cooked through.
  7. In a large measuring cup combine the broth, corn starch, and soy sauce and mix well.
  8. Pour over the chicken and allow it to thicken for 2-3 minutes.
  9. Add the vegetables in with the chicken and mix well.
  10. Serve over cooked jasmine rice.
  1. Rice
  2. Place rice, water, and salt in a medium saucepan and mix well.
  3. Bring to a boil, reduce heat to low, and cook for about 15 minutes, or until all the liquid is absorbed.

See Reviews

See what other Food52ers are saying.