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Stir Fried Mixed Vegetables with Chicken

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  • Recipe Makes

Nutritional information


Amount per serving

Total Fat11g
Saturated Fat2g
Trans Fat0g
Total Carbs9g
Dietary Fiber2g
  • 3/4 cup (175 mL) water
  • 1 1/2 Tbsp. (22 mL) Knorr® Concentrated Chicken Bouillon
  • 1 Tbsp. (15 mL) cornstarch
  • 2 Tbsp. (30 mL) vegetable oil, divided
  • 2 cups (500 mL) halved green beans
  • 1 large red bell pepper, thinly sliced
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 large clove garlic, minced
  • 1 tsp. (5 mL) minced fresh ginger
  • 1 tsp. (5 mL) toasted sesame seeds
  • 1 Stir together water, Knorr® Concentrated Chicken Bouillon and cornstarch in small bowl; set aside.
  • 2 Heat 1 Tbsp./15 mL of the vegetable oil in a large nonstick skillet over medium-high heat and cook green beans and red bell pepper stirring frequently, until crisp-tender. Add garlic and ginger and cook 30 seconds or until fragrant. Remove and set aside.
  • 3 Heat remaining oil in same skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Add reserved vegetable and Bouillon mixtures and cook until sauce is slightly thickened, about 1 minute. Sprinkle with toasted sesame seeds and serve, if desired, with brown rice.