Chicken Stir Fry with Vegetables
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: Asian
Serves: 3 to 4
  • 1 chicken breast,, sliced into thin strips
  • 1 tablespoon olive oil
  • 1 cup onion, chopped coarsely
  • 2 stalks celery, sliced diagonally in ¼ to ½ slices
  • 5 mushrooms sliced thinly
  • ½ zucchini, sliced
  • 8 stalks Asparagus
  • 1 bag bean sprouts (8 to 12 Oz)
  • 1 clove of garlic, minced or sliced thin
  • 2 tablespoons soy sauce (or to taste)
  • ¾ cup chicken broth
  • 1 teaspoon cornstarch
  • Pasta or rice optional
  1. Heat oil and add garlic for 1 to 2 minutes.
  2. Add chicken. Saute in hot oil until no longer pink, about 3 to 4 minutes.
  3. Add 1 tablespoon soy sauce, celery and onions, and cook for 3 minutes, stirring often.
  4. Add the remaining soy sauce, the asparagus, sprouts and sauté about 5 minutes.
  5. Vegetables should be cooked through but still crisp.
  6. Blend chicken broth with cornstarch, then add to chicken and vegetables. Mix in thoroughly, stirring until slightly thickened.
  7. Serve over ramen, pasta, rice, or plain. If serving over a pasta like spaghetti, rather than ramen, I like to mix the noodles in with the vegetables to flavor the noodles.
Recipe by JAQUO Lifestyle Magazine at