Chicken Stir-Fry With Vegetables

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Serving: 4
Prep Time: 30 Minutes
Cooking Time: 20 Minutes

Pan-tossed tender chicken with vegetables in an umami sauce.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a small bowl, whisk together broth, lemon juice, soy sauce and corn starch until corn starch dissolves. Set aside.

4. In a large skillet over medium-high heat, add oil. Once hot, add chicken and cook, stirring occasionally, until internal temperature reaches 165 degrees Fahrenheit as verified by an instant-read food thermometer, about 7 minutes. Transfer to a plate and keep warm.

5. Add peppers, mushrooms, onion and garlic to the pan and saute until tender, about 4 minutes.

6. Add green beans, lemon zest and salt and pepper and saute until fragrant, about 2 minutes.

7. Whisk broth mixture and add to pan. Saute, stirring often, until thickened, about 3 minutes.

8. Add chicken and any accumulated juices and saute, stirring often, until heated through, about 4 minutes.

9. Serve with rice or noodles, garnished with basil leaves.

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Nutrition Facts

Calories: 213, Total Fat: 5g, Saturated Fat: 5g, Cholesterol: 83mg, Sodium: 552mg, Carbohydrates: 12g, Fiber: 2g, Sugars: 5g, Protein: 29g