More Great Recipes: Main Dish

Chicken and Vegetable Stir-Fry

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


2/3 cup canned reduced-sodium chicken broth
4 teaspoons cornstarch
2 tablespoons low-sodium soy sauce
¼ cup vegetable oil
1 medium onion, sliced
1 can (8 ounces) sliced mushrooms, drained
1 cup sliced celery
1 cup sliced carrots
1 cup sliced green pepper
1 can (10 ounces) chicken, drained and flaked
2 cups mung bean sprouts
2 green onions, roots trimmed, sliced, optional

Combine the chicken broth, cornstarch and soy sauce in a bowl. Blend well; set aside.

Place a large skillet over a high heat; a wok is ideal. . Add the oil and heat just until smoking. Add the onion, mushrooms, celery, carrots and pepper. Cook and stir for 2 to 3 minutes or until the vegetables are tender-crisp. Add the chicken, and cook and stir for another minute to heat through.

Add the broth mixture, and stir until the sauce is simmering. Stir in the beans sprouts, cover and cook for 30 seconds. Serve immediately; sprinkle each with green onion, if desired

Pairs Well With


Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze