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Chicken Stir Fry

1 pound chicken; cut into cubes (about 1-2 chicken breasts, thawed if frozen)

1 16-20oz bag frozen stir-fry vegetables

1 tablespoon Canola oil


1 cup low sodium chicken broth

1 teaspoon ground ginger

2 tablespoons low sodium soy sauce

1 tablespoon cornstarch


  • Stir sauce ingredients together then set aside.
  • Heat 1 tablespoon Canola oil in large skillet or wok over medium-high heat.
  • Add chicken and cook for 3-5 minutes or until cooked through.
  • Add in vegetables and more oil if needed. Cook just until vegetables are crisp-tender, about 3-4 minutes
  • Add in sauce mixture. Cook and stir until sauce thickens and ingredients are hot throughout.
  • Serve over cooked warm brown rice.

Makes about 4-5 servings