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Chicken Stir Fry

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 5 people



  • 12 oz frozen vegetables
  • 2 each chicken breasts
  • 1 batch marinade
  • 3 tbsp low sodium soy sauce
  • 1 tbsp agave nectar or honey
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tsp dried ginger
  • 3 each garlic cloves (minced)
  • 34 cup low sodium chicken broth (can substitute vegetable broth)
  • 1 tbsp cornstarch


  1. Chop chicken breasts into bite sized pieces and put in freezer safe sandwich sized bag.
  2. Prepare marinade by placing all ingredients into bowl and whisk until combined. Place marinade in medium sized freezer bags.
  3. Place both bags into a large freezer safe bag. Label & date including number of servings and instructions for cooking.
  4. Place chicken and marinade in the refrigerator to thaw completely.
  5. Stirfry meat with a little oil in a wok or skillet for a few minutes until cooked through. Add frozen vegetables and extra marinade. Cook on high and stir frequently for 3-5 minutes until vegetables are heated and meat is no longer pink in the center (at least 165 F).
  6. Serve on its own or with a side of brown rice.

Amount Per Serving (5)

  • Calories: 194
  • Protein: 19 g
  • Sugar: 5 g
  • Carbohydrate: 17 g
  • Fat: 5 g
  • Cholesterol: 38 mg
  • Sodium: 463 mg
  • Fiber: 3 g
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