Chicken and Vegetable Stir-Fry


  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1-1/2 cups fresh broccoli florets
  • 2 medium carrots, sliced
  • 1 small red pepper, julienned
  • 1 small onion, halved and sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon soy sauce until no longer pink. Remove and keep warm.
  2. Stir-fry the broccoli, carrots, red pepper and onion in soy sauce until crisp-tender. Add the garlic, salt, and pepper; cook 1 minute longer.
  3. Add chicken to vegetable mixture and continue to sit on low-heat for 5 minutes.
  4. Serve warm.
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