Simple Chicken Stirfry

Chicken Stirfry

Prep: 10 min | Cook: 10 min | Serves: 4


  • 1 cup low sodium chicken broth
  • 2 tbsp lower sodium soy sauce
  • 3 tsp cornstarch
  • 1 clove garlic (minced or grated)
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil
  • 1 (14oz) bag frozen stir-fry vegetables
  • 1 1/2 cup cooked chicked


Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.

While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.

Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.

Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.

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