Food and Nutrition


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Vegetable-Chicken Stir Fry

Recipe Card
Recipe Card
This healthy recipe comes from NDSU Extension Service.


1 Tbsp. canola, sunflower or peanut oil

2 thin slices fresh ginger root, *minced

1 garlic clove, peeled and minced

1 c. cooked chicken (or turkey), cut into 1/2-inch cubes

1/2 tsp. sugar

4 c. chopped vegetables of choice (broccoli, carrots, onions, peppers)

1 to 2 Tbsp. water (or chicken broth)

Stir-fry sauce of choice (optional)


Heat the oil in a pan on high-moderate to high-heat setting. Add ginger, garlic, cooked chicken and vegetables. Stir-fry about one minute to coat with oil. Adjust the heat to prevent scorching. Add sugar. Add 1 to 2 tablespoons of water or broth, cover and cook for two minutes or until tender. If desired, add stir-fry sauce as directed on the package and cook an additional minute or two.

Note: Ginger root is available in the produce section of most grocery stores.

Makes 4 servings.

Without the added sauce mix, each serving has: about 310 calories, 5 grams (g) of fat, 16 g carbohydrate, and 420 mg sodium

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