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Chef Meg's Chicken & Vegetable Stir Fry

by collinsjacob  |  Mar 12, 2012

Chef Meg's Chicken & Vegetable Stir Fry
  1. PREP
  2. 20 m
  • COOK
  • 10 m
  • 30 m

This is a great meal for a busy night--for some added fun, leave the forks in the cabinet and bring out the chopsticks! This recipe uses two great products that can help you expedite your cooking: jarred garlic and ginger! Another great tip for busy nights: Bake, broil, grill or poach chicken breasts at the beginning of the week, and you'll have them on hand for meals throughout the week.



  • 1 tbsp Soy Sauce, Low Sodium
  • 1 tsp Hoisin Sauce
  • 1 cup Water
  • 1 tbsp 100% Pure Cornstarch
  • 1 tsp Peanut Oil
  • 1 tsp Minced Garlic in Water
  • 1 tsp Ginger Root
  • 1 tsp Sriracha Hot Chili Sauce
  • 2 cups Mushrooms
  • 3 cups Broccoli Carrot Slaw
  • 4 oz Roasted Red Pepper
  • 2 piece Chicken Breasts


1 Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.