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Chicken & Veggie Stir-Fry

Who doesn’t love a good old-fashioned, super-quick stir fry? This one-pan dinner provides a flavorful burst in each bite, along with lean meat and good-for-you vegetables. It’s easy to make and easy to clean up, so you can spend more time enjoying your meal and less time cooking it!!

Add sliced carrots, baby corn, snap peas, and other veggie favorites to this recipe and make it your own!


Servings: 6


1 lb. chicken breast, cubed

Salt and pepper to taste

1 lb. broccoli florets

8 oz. sliced mushrooms

3 tbsp. oil for frying, divided


3 cloves minced garlic

1 tbsp. minced ginger

2 tsp. sesame oil

⅓ c. soy sauce

1 tbsp. brown sugar

1 c. chicken broth

¼ c. flour



  1. On medium-high heat, add 1 tbsp. of oil to a large pan. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove meat from pan and set aside.

  2. In the same pan, heat 1 tbsp. of oil and add mushrooms. Cook until soft, then add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.

  3. Add 1 tbsp. of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.

  4. Add the chicken and vegetables into the sauce and stir until heated through.

  5. Serve with cooked rice or noodles.

  6. Enjoy!

Recipe provided by Tasty.

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