Asian Chicken and Veggie Stir Fry


This Asian Chicken and Veggie Stir Fry makes for a quick and easy way to combine your favorite veggies into a nutritious dinner dish that the whole family will love.



  • 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



  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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