Chicken & Veggie Stir-Fry

Count on convenience products--pre-cut vegetables and a jar of stir-fry sauce--to help you get this chicken recipe on the table in 20 minutes.

Chicken & Veggie Stir-Fry
Servings: 4 Prep 5 mins Cook 13 mins


  • 1 pound boneless, skinless chicken breast halves, cut into thin strips
  • 1/2 cup bottled stir-fry sauce (such as Annie Chun's or Kikkoman)
  • 1 tablespoon vegetable oil
  • 1 12 ounce bag fresh mixed pre-cut vegetables (broccoli, carrots and cauliflower blend)
  • 1 medium sweet red pepper cut into 1/2-inch strips
  • 1 small red onion, thinly sliced
  • 1 tablespoon cornstarch
  • Ramen noodles, optional

Make It

1. In a medium-size bowl, combine chicken and stir-fry sauce; set aside.

2. In a large nonstick skillet, heat vegetable oil over medium-high heat until very hot. Add mixed vegetables, pepper and onion. Cook 8 minutes or until slightly tender, stirring frequently. Remove from skillet and set aside.

3. Add chicken mixture to skillet and cook about 4 minutes or until cooked through, stirring frequently. Return vegetables to skillet with chicken. Stir together about 1/3 cup water and cornstarch and add to skillet. Let cook about 1 minute to heat through. Serve with cooked ramen noodles, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 231, Fat, total (g): 5, chol. (mg): 66, carb. (g): 16, fiber (g): 3, pro. (g): 30, sodium (mg): 1160, Percent Daily Values are based on a 2,000 calorie diet.