Chicken and Veggie Stir-Fry

20 4 servings, 1/4 recipe (170 g) each
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4 servings, 1/4 recipe (170 g) each

Our Chicken and Veggie Stir-Fry recipe comes together in a flash. Chicken, peppers, mushrooms, zucchini, eggplant, broccoli and tomatoes, yum! It's a simple, elegant and flavourful stir-fry recipe.

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What You Need

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Make It

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  • Heat oil in large skillet over medium-high heat. Sprinkle chicken breasts with pepper. Add chicken to skillet and cook 10 min. or until done (165ºF), turning halfway.
  • Meanwhile, heat dressing in a medium skillet over medium heat. Add garlic; cook 2 min. Add yellow pepper, mushrooms, and zucchini; cook 5 min., stirring occasionally. Add remaining vegetables and cook an additional 3 min. or until crisp-tender.

Serving Suggestion

Serve with hot cooked rice.


  • 4 servings, 1/4 recipe (170 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (170 g) each
Calories 230
% Daily Value
Total fat 11g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 160mg
Carbohydrate 6g
Dietary fibre 1g
Sugars 3g
Protein 27g
Vitamin A 6 %DV
Vitamin C 80 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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