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Chicken Vegetable Stir-Fry

By Daryl H. Bryant (124 words)
Posted in MS Friendly Dinner Recipe on March 5, 2014

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Chicken Vegetable Stir-Fry

Original Recipe Yield 4 Servings


  • 1 pound chicken brest, cut in 1-inch cubes
  • 3 T olive oil
  • 1 medium onion, sliced
  • 1 cup chopped asparagus
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 4 green onions, cut in 3/4 inch pieces 
  • 1/2 cup water
  • 2 T gluten free soy sauce 
  • 1 T cornstarch 
  • 1/2 t ginger minced (or 1/2 t ground ginger) 


  1. Mix water, cornstarch, soy sauce, and ginger in a small bowl and set aside.
  2. Stir-fry chicken in a large skillet or wok with olive oil 3 minutes or until chicken is no longer pink. 
  3. Add onions, peppers, and asparagus. Stir-fry an additional 3 minutes.
  4. Add broccoli, and then pour gravy mixture over chicken and vegetables and stir-fry for additional 3 minutes. 
  5. Stir-fry until vegetables are cooked, yet still tender crisp, serve and enjoy. 
Photo Credit: Fitness Oven

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