Chicken Stir-Fry

The availability of greenhouse vegetables means fresh, local vegetables to add colour, crunch, flavour and important nutrients to meals. Serve this quick stir-fry over rice or noodles.

Preparation Time:

Cooking Time:

Servings: 4

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  • 1/3 cup (75 mL) sodium reduced chicken broth or water
  • 2 tbsp (25 mL) soy sauce
  • 1 tbsp (15 mL) each Asian chili garlic sauce, hoisin sauce and rice vinegar
  • 1 tsp (5 mL) each granulated sugar and cornstarch
  • 4 tsp (20 mL) vegetable oil
  • 12 oz (375 g) boneless skinless Ontario Chicken Thighs, cut into strips
  • 1 Ontario Onion, cut into thin wedges
  • 2 Ontario Carrots, cut into thin diagonal slices
  • Half each Ontario Greenhouse Sweet Red and Yellow Pepper, cut into julienne strips
  • 1 tbsp (15 mL) minced gingerroot
  • 1/4 cup (50 mL) chopped fresh Ontario Coriander Leaves (Cilantro)


Stir together broth, soy sauce, chili garlic sauce, hoisin sauce, vinegar, sugar and cornstarch until smooth; set aside.

In large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until juices run clear when chicken is pierced. Remove to plate.

Add remaining oil to skillet; stir-fry onion, carrots, pepper and ginger until tender-crisp, 3 to 5 minutes. Return chicken to pan; stir sauce mixture and add to pan. Bring to boil and cooking until slightly thickened, about 2 minutes. Sprinkle with coriander.

Tip: Try Ontario turkey breast or thigh strips instead of chicken.

Nutritional information

  • Protein: 23.0 grams
  • Fat: 6.0 grams
  • Carbohydrate: 14.0 grams
  • Fibre: 2.0 grams
  • Calories: 208