Asian Stir Fry Chicken is on the Daybreak menu this week. It's easy to make, delicious, and fills your kitchen with a savory aroma.


  • 1 tablespoon peanut oil or EVOO (Extra Virgin Olive Oil)
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 medium onion, diced
  • 2 cups sliced carrots
  • 1 red bell pepper, seeded and sliced into thin strips
  • 2 cups sugar snap peas
  • 1 (15-ounce) can baby corn, drained
  • 2 cups broccoli florets
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons corn starch
  • 1 cup reduced-sodium chicken broth

The frozen section in grocery stores has pre mixed stir-fry vegetables if you prefer


  1. Heat oil in a wok or large skillet over medium-high heat.
  2. Add garlic and ginger and cook 1 minute.
  3. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
  4. Add onions, carrots, and peppers and cook 1 minute.
  5. Add snap peas, corn and broccoli and cook 2 minutes.
  6. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  7. Dissolve corn starch in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens.
  8. Serve over rice

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