Chicken And Vegetable Stir-Fry

Stir-fries are the perfect weeknight meal on a busy day. Our chicken and vegetable stir-fry is packed full of flavour; serve over hot rice or vermicelli noodles.  

Storage Time: Up to 2 days in the refrigerator. 

Yield: Serves 4

Chicken And Vegetable Stir-Fry


  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp canola oil
  • 1 clove garlic, minced
  • 1/2 tsp ground ginger
  • Dash salt
  • 1 green bell pepper, cut in strips
  • 3 cups sliced bok choy, suey choy or sliced broccoli
  • 1 1/2 cups snow peas
  • 1 1/2 cups cubed cooked chicken
  • 1 cup sliced mushrooms
  • 2 tbsp sliced green onion
  • 2 tbsp dry sherry, optional


  1. Whisk together water, soy sauce and cornstarch in a small bowl until blended; set aside.
  2. Heat wok on range until hot. Add oil; reduce heat to medium.
  3. Add garlic, ginger and salt; stir-fry just until golden.
  4. Turn heat to high.
  5. Add pepper, bok choy, snow peas, chicken, mushrooms, onion and sherry. Cook and stir 1 minute more.
  6. Pour soy mixture over vegetables. Cook and stir until thickened. Serve Immediately.
Nutritional analysis per serving:


208 calories, 9.2 g fat, 20.1 g protein, 9.5 g carbohydrate, 2.2 g fibre, 673 mg sodium