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American Family Children's Hospital

Chicken Stir-Fry

Serves 4



  • 1 Tbsp. olive or canola oil
  • ¼ lb. boneless, skinless chicken breasts, cut into ¼-inch strips
  • 2 large carrots, sliced
  • 1 cup snow peas
  • 1 small red pepper, cut into strips
  • 2 green onions, cut into ½-inch pieces
  • 2 cloves garlic, minced
  • 4 tsp. cornstarch
  • ½ tsp. ground ginger
  • 1 cup chicken broth
  • 3 Tbsp. reduced-sodium soy sauce
  • 1 ½ cup instant brown rice, uncooked


  1. Heat oil in large skillet. Add chicken, vegetables and garlic; stir-fry until chicken is tender and cooked through. Mix cornstarch, ginger broth and soy sauce until smooth. Add to skillet. Stirring constantly, bring to boil and boil for one minute. Meanwhile, prepare 4 servings of rice as directed on package, omitting margarine and salt. Serve chicken mixture over rice.
Nutrition Facts

Calories 270

Total Fat 6 grams

Saturated Fat 1 grams

Monounsaturated 3 grams

Sodium 485 mg

Total Carbohydrates 38 grams

Fiber 4 grams

Protein 15 grams