A stir-fry is a great way to incorporate more Vegetable and less meat into your family's diet. This low-fat,sautéed chicken recipe is full of bright colours and textures from the Vegetable,with lots of flavour from the ginger and soy stir-fry sauce.

  • 15min

    prep time

  • 15min

    cook time

  • 156


  • 12



  • 450 ml chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp cornstarch
  • 1 tbsp sugar
  • 1 tsp McCormick® Garlic Powder
  • 1 tsp McCormick® Ginger, Ground
  • 1 tbsp oil
  • 700 g boneless skinless chicken breasts, cut into thin strips
  • 1 cup broccoli florets
  • 1 cup thinly sliced, carrots
  • 1 cup red bell pepper strips
  • 1 cup green peas

Nutrition information (per serving)

  • 156calories
  • 56mgcholesterol
  • 547mgsodium
  • 22gprotein
  • 4gtotal fat
  • 1gfiber
  • 8gcarbohydrates


  • Mix broth,soy sauce,cornstarch,sugar,garlic powder and ginger in a small bowl until smooth. Set aside.

  • Heat oil in a large nonstick pan over medium-high heat. Add chicken in several batches. Sitr fry for 5 minutes until cooked through. Remove from pan. Repeat with remaining chicken,adding additional oil if needed. Add Vegetable to the pan and stir fry for 3 minutes. Return chicken to pan.

  • Stir the soy sauce mixture and add to the pan. Stirring constantly,bring to boil on medium heat and boil for 1 minute or until sauce is slightly thickened. Serve with cooked rice if desired.