Stir-Fry Chicken

  • Active Time 20m
  • Total Time 20m

Makes 4 servings


  • 2 tablespoons olive oil
  • 2 tablespoons margarine
  • 1/2 red onion, sliced
  • 2 cloves garlic, chopped

  • 1 pound boneless, skinless chicken breast, cut into strips and seasoned with salt and freshly ground black pepper, to taste
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 cup rice wine vinegar

  • 2 carrots, peeled and sliced very thin
  • 2 cups broccoli flowerets
  • 2 cups cauliflower flowerets
  • 1 1/2 cups chopped red cabbage
  • 1/2 red bell pepper, seeded, ribs removed and sliced very thin
  • 1 stalk celery, chopped very thin
  • 1 cup snow peas
  • 1/2 cup bean sprouts
  • 1/2 tablespoon sesame seeds

  • Cooked brown rice, for serving


In a large skillet or wok, heat the olive oil and margarine over high heat. Add the onion and garlic and saute for 1 minute.

Add the chicken strips and saute for 5 minutes. Stir constantly. Stir in the soy sauce and vinegar.

Add the carrots, broccoli and cauliflower and saute for 2 minutes more. Add the cabbage, red bell pepper, celery, snow peas and bean sprouts and saute for 3 minutes. Add the sesame seeds.

Serve immediately with brown rice.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5580

nutrition information per serving

311 calories; 15g total fat; 66mg cholesterol; 645mg sodium; 15g carbohydrates; 5g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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