A pan of stir-fried chicken with snap peas, bell peppers, and red onions, served with a side of rice.

Chef Beau’s Chicken Stir Fry

Stir-fry is a great way to put a complete meal and more veggies on the table. It’s quick and easy to make; all you need is chicken, spices, frozen vegetables and cooked rice. Break up the routine and serve with different flavors of rice.

Tag IconMain Course, Rice, Asian, Stovetop, Boneless Skinless Breast Fillets, Chef-Inspired, Family Friendly, Quick and Easy
PREP
10
Minutes
COOKING
30
Minutes
SERVES
4
People
CALORIES
460
Per Serving
PROTEIN
65
Grams

Ingredients

3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, cut into cubes

2 cups chicken broth

3/4 teaspoons ground ginger

3 tablespoons corn starch

1/4 cup soy sauce

2 tablespoons vegetable oil

1 (12-ounce) package frozen stir-fry vegetables

cooked white rice (optional)

Directions

  1. Combine chicken broth, ground ginger, corn starch and soy sauce. Stir well and set aside.
  2. Pour oil into 12-inch skillet or wok. Heat at medium high heat 2 minutes.
  3. Add chicken. Stir-fry 5 minutes or until chicken is to an internal temperature of 165°F.
  4. Add chicken broth mixture. Cook 2 minutes.
  5. Add stir-fry vegetables. Cook 6 minutes.
  6. Serve over cooked rice.

NUTRITION FACTS

Calories

460

Fat

15g

Saturated Fat

4g

Sodium

1500mg

Carbohydrate

11g

Sugars

3g

Protein

65g