Asian Chicken Stir-Fry

Servings 6 servings


  • 2 tablespoons olive oil
  • 2 cloves garlic pressed
  • 2 teaspoons grated fresh ginger
  • 1 1/2 pounds boneless skinless chicken breast cut into strips
  • 1 medium onion chopped
  • 1 medium stalk celery chopped
  • 1 medium red bell pepper de-seeded, de-ribbed, and cut into strips
  • 1/2 pound green beans cut diagonally
  • 1/2 pound white button mushrooms quartered
  • 2 medium carrots thinly sliced diagonally
  • 1 small zucchini sliced
  • 1/2 small cabbage shredded
  • 1 teaspoon sesame oil
  • low sodium soy sauce to taste


  • Heat the oil, garlic and gingerroot in a wok or large skillet with a tightfitting lid over high heat until fragrant, 1 to 2 minutes.
  • Add chicken strips, onion, celery, bell pepper and green beans. Stir-fry for 4 minutes. Stir in mushrooms, carrots, zucchini and cabbage.
  • Reduce heat to low, cover and steam until tender, about 3 to 5 minutes. Stir in sesame oil and soy sauce. Serve hot and enjoy!


SERVING SUGGESTION: Serve stir-fry over brown rice. Add steamed broccoli spears on the side.
VEGETARIAN: Use tofu instead of chicken.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure soy sauce is gluten free.
NUTRITION: Per serving: 215 Calories; 7g Fat; 23g Protein; 17g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 101mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 Vegetable; 1 Fat. Points: 5
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