Chicken and Veggie Stir-Fry

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Ingredients for Stir-Fry:

  • Cooking spray
  • 1 tablespoon canola or olive oil
  • 1 pound chicken breasts (boneless, skinless) cut into bite size pieces
  • 2 cups onions, chopped
  • 2 cups broccoli florets
  • 2 cups zucchini, chopped
  • 1 cup red bell pepper, chopped
  • 2 tablespoons water
  • 1 (10-12 ounce) bag shredded cabbage, about 5 cups

Ingredients for Sauce:

  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame, canola or olive oil
  • 1 tablespoons brown sugar
  • 1 dash red pepper flakes


First prep all vegetables and dice the chicken. Set aside.

In a small bowl, add all sauce ingredients and mix until well blended. Set aside.

Coat a large nonstick wok or pan with cooking spray.  Add chicken and cook stirring often, until cooked through and white inside.

Remove to a plate.

In the same pan, coat with more cooking spray and heat 1 tablespoon of oil. Add onions, broccoli, zucchini, red bell peppers and water. Sauté over medium-high heat for 3-5 minutes until broccoli is soft. Add cabbage and sauté another 2 minutes until cabbage is soft. Turn down to medium heat, add cooked chicken and sauce. Stir-fry for about 2 minutes until all heated through. Stir constantly to blend everything.

Store any leftovers in the fridge for a few days.


Prep Time: 15 minutes
Cook Time: 15 minutes
Makes 4 servings. (each serving, ~2 cups)
Smartpoints: 7
Nutrition Information: 267 calories, 8g fat, 1.6g sat fat, 55mg chol, 28g prot, 23g carbs, 5g fiber, 709 mg sod, 6g sugar

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