Asian Chicken and Vegetable Stir Fry

Stir fry is a quick, easy way to combine your favorite veggies into a nutritious dinner dish.

The vegetables in this recipe provide the body with essential phytonutrients and antioxidants.For instance, water chestnuts contain flavonoid antioxidants which aid in immune system functionality.Broccoli is an excellent contributor to bone health and density.

Using low-sodium soy sauce also increases the nutritional value of this recipe. It contains 40 percent less salt than traditional soy sauce. One tablespoon of traditional soy sauce can contain your entire recommended daily sodium value.

Photo Credit: A Healthier Michigan

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Stir fry in a pan.


  • 2 tsp. cornstarch
  • 1 Tbsp. cold water
  • 3 tsp. sesame oil, divided
  • 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
  • Salt and pepper
  • 1 garlic clove, minced
  • 3 Tbsp. honey
  • 2 Tbsp. reduced-sodium soy sauce
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 heads of broccoli, cut into pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 small can of sliced water chestnuts
  • 1 package of snow peas
  • 1 1/2 cups baby carrots, sliced thin

Asian Chicken and Vegetable Stir Fry

1. Mix up the cornstarch and cold water and set aside.
2. Heat sesame oil to medium high heat in a wok with the garlic and chicken breasts. Once chicken is cooked thru add all the vegetables and cook for about 5 minutes.
3. Then add honey and soy sauce. Cook for another 5 minutes and then add the cornstarch and water mixture to thicken sauce. Once vegetables are cooked to desired tenderness, serve warm over rice or alone. Enjoy!

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