Chicken Vegetable Stir Fry

By Dash of Amy
April 30, 2018
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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
  1. Heat a deep skillet over medium heat, add a tbsp. of olive oil and all of the chopped veggies.
  2. Add salt and pepper, mix well, and cook for about 5 minutes until vegetables start to soften.
  3. Transfer to a large mixing bowl.
  4. Add 1 tbsp. olive oil to the skillet and add the chicken, ginger, salt and pepper.
  5. Mix well, and cook until the chicken is completely cooked through.
  6. In a large measuring cup combine the broth, corn starch, and soy sauce and mix well.
  7. Pour over the chicken and allow it to thicken for 2-3 minutes.
  8. Add the vegetables in with the chicken and mix well.
  9. Serve over cooked jasmine rice.


  • 2 cups jasmine rice
  • 4 cups water
  • 1 teaspoon salt
  1. Place rice, water, and salt in a medium saucepan and mix well.
  2. Bring to a boil, reduce heat to low, and cook for about 15 minutes, or until all the liquid is absorbed.

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