Chicken and Veggie Stir-Fry
Serves: 2-3
  • 4-5 broccoli florets
  • ½ cup snow peas
  • ½ red pepper, chopped/sliced
  • 1 carrot, julienned
  • ½ green pepper, chopped/sliced
  • 1-2 chicken breasts
  • ½ cup cauliflower
  • ½ cup bean sprouts
  • 1 tbsp sesame seeds
  • 1-2 tbsp vegetable oil, to fry the chicken
  • 2-4 tbsp sesame oil
  • ¼ cup soy sauce, low sodium
  • 1-2 celery stalks
  • 1 cup mushrooms, chopped
  • pasta or rice
  1. In a separate large skillet, heat the vegetable oil over medium-high heat. Add the chopped chicken breast and cook for 4 to 5 minutes or until lightly browned. If you want to get rid of the oil, you can definitely grill the chicken and then cut it into strips or whatever.
  2. Add sesame oil to wok and turn onto high heat; stir-fry chopped mushrooms for about 2-3 minutes then add carrots, green and red pepper, celery, cauliflower and cook for another 1-2 minutes.
  3. Turn down to medium high heat and add ¼ cup of soy sauce along with broccoli and bean sprouts; cover and let cook for about another 5 minutes or until the vegetables are tender-crisp. If you run our of liquid you can add a bit of water.
  4. Serve hot!
Recipe by CookingGlory at