Chicken and vegetable stir-fry

The ginger and sesame flavour of this stir-fry will work well with a variety of vegetables.
Chicken and vegetable stir fry chopped in a black wok
4 servings / 25 mins

Prep 10 min / Cook 15 min

Use pre-cut vegetables as a shortcut for speedy suppers. Don’t forget frozen as an option, you can always have a bag in the freezer and measure out what you need to make a quick meal.

  • 2 boneless, skinless chicken breasts, chopped (about 14 oz/425 g)
  • 1 tsp (5 mL) ground ginger
  • 1/2 tsp (2 mL) curry powder
  • Pinch fresh ground pepper
  • 2 tsp (10 mL) sesame oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 4 cups (1 L) fresh or frozen cut vegetables
  • 3/4 cup (175 mL) no salt added chicken broth
  • 1 tbsp (15 mL) hoisin sauce
  • 1 tsp (5 mL) cornstarch
  • 1 tsp (5 mL) sesame seeds, toasted (optional)
  1. In a bowl, toss chicken with ginger, curry and pepper.
  2. In a nonstick skillet heat, 1 tsp (5 mL) of the oil and brown chicken. Remove to plate.
  3. Return skillet to medium heat and add remaining oil. Cook onion and garlic for 2 minutes to start softening. Add vegetables and chicken.
  4. In a small bowl, whisk together broth, hoisin and cornstarch. Pour into skillet and bring to a simmer. Cover and cook for about 5 minutes or until chicken is no longer pink inside.
  5. Sprinkle with sesame seeds before serving, if using.
  6. Enjoy this over steamed brown rice or quinoa.
Nutritional info per serving (1 of 4)
  • Calories: 262
  • Protein: 28 g
  • Total Fat: 4 g
    Saturated Fat: 1 g
    Cholesterol: 63 mg
  • Carbohydrates: 26 g
    Fibre: 5 g
    Total sugars: 7 g
    Added sugars: 0 g
  • Sodium: 196 mg
  • Potassium: 595 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.

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