Ginger Chicken and Vegetable Stir Fry

Ginger Chicken and Vegetable Stir Fry


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Stir fry is another great way to get your daily vegetables. This gingery stir fry has chicken and a ton of delicious fresh vegetables in it. The great thing about stir fry is that it's so customizable. Add your own favorite vegetables or meat and make it your own!

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1/2 lb. chicken breasts, chopped
  • 3 Tbs. sesame oil
  • 2 carrots, peeled and chopped
  • 1 medium bunch broccoli, chopped
  • 6 oz. baby corn
  • 6 stalks asparagus, chopped
  • 1 C. red bell pepper, chopped
  • 5 oz. mushrooms, sliced
  • 2/3 C. chicken stock
  • 1/2 C. soy sauce
  • 2 Tbs. corn starch
  • 2 Tbs. rice vinegar
  • 2 Tbs. sherry
  • 3 cloves garlic, minced
  • 2 tsp. sugar
  • 1/4 C. fresh ginger, chopped

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Pour 1 Tbs. of sesame oil in the bottom of a wok or large skillet and swirl it around. Turn the heat on high and let the oil heat. Once the skillet is hot, add the chicken and cook until the chicken is done. Set the chicken aside and keep it warm. Pour the rest of the sesame oil into the skillet and let it heat before adding the vegetables. Put in the vegetables that need to cook longer, like the broccoli and carrots, in first. Add the other vegetables and cook for 4 to 5 more minutes. Once the vegetables are cooked, set them aside and keep them warm. In the skillet, add the chicken stock, rice vinegar, sherry, sugar, garlic, and ginger and let it cook for 2 to 3 minutes to combine the flavors. Add the 2 Tbs. of cornstarch to the soy sauce in another bowl and combine well. Add that mixture to the cooking sauce. Bring the sauce to a boil, stirring constantly and then lower the heat to medium low. The sauce should be thickening. Once the sauce has thickened, add the meat and vegetables back into the skillet and mix to coat.

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