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Chicken stir fry

From Shelby Moose, Crossing Rivers Health Registered Dietitian


Yield: 4 - 5 servings

  • 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


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

If you are interested in making an appointment with Shelby, ask your primary care provider for a referral.