Four-Vegetable Chicken Stir-Fry | Midwest Living

Four-Vegetable Chicken Stir-Fry

Four-Vegetable Chicken Stir-Fry

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  • Makes: 4 servings
  • Start to Finish 30 mins

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Chinese chili oil gives this Asian chicken dish extra pizzazz. A mix of broccoli, snow peas, carrots, and celery keep the calories and fat low.


  • 2 tablespoons cooking oil
  • 1 pound skinless, boneless chicken, cubed
  • 3 cups coarsely chopped broccoli
  • 3/4 cup coarsely chopped celery
  • 1/2 cup coarsely chopped carrots
  • 3/4 cup snow peas
  • 1/4 cup soy sauce
  • 1 teaspoon Chinese chili oil (optional)
  • Hot cooked rice
  • 2 tablespoons water


  1. Add cooking oil to a wok or skillet; preheat over medium-high heat. Add half of the chicken; stir-fry 3 to 4 minutes or until no longer pink. Remove from wok. Repeat with remaining chicken. Set aside.
  2. Add broccoli, celery, and carrots to wok; stir-fry for 3 minutes. Add snow peas; stir-fry for 1 to 2 minutes or until crisp-tender.
  3. Add soy sauce, water, and chili oil, if you like; return chicken to wok. Stir-fry 1 minute or until heated through. Serve with hot cooked rice. Makes 4 servings.

Nutrition Facts

(Four-Vegetable Chicken Stir-Fry)

Servings Per Recipe 4, iron (mg) 3, calcium (mg) 91, fiber (g) 4, cal. (kcal) 338, vit. A (RE) 1113, carb. (g) 30, vit. C (mg) 73, pro. (g) 30, chol. (mg) 79, Fat, total (g) 11, sat. fat (g) 2, sodium (mg) 1096

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