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This stir-fry recipe is easy to make and will be a family favorite!



  • 1 tablespoon vegetable oilStir-fry chicken and vegetables served in a bowl.

  • 1/2 cup yellow onions, vertically sliced

  • 1/2 pound (2 cups) sugar snap pea pods

  • 1 cup red bell pepper, cubed

  • 6 ounces cooked chicken breast, cut in 2-inch strips

  • 1/2 cup sliced mushrooms

  • 2 tablespoons light soy sauce

  • 1 teaspoon minced fresh ginger

  • 1/2 teaspoon sugar

  • 1/4 teaspoon pepper


  1. Heat large non-stick wok or skillet over medium-high heat until hot. Drizzle oil around edges of pan. When oil is hot add onions and stir-fry 2 minutes.

  2. Add remaining ingredients and stir-fry about 5 minutes or until vegetables are crisp-tender and chicken is hot. For softer vegetables stir-fry longer.

Serves 4.


Nutrition Facts  
Servings Per Recipe: 4  
Amounts Per Serving  
Calories: 147   
  % Daily Value
Total Fat: 6 g 10%
Saturated Fat: 1 g 6%
Cholesterol: 29 mg 10%
Sodium: 331 mg 14%
Carbohydrate: 10 g 3%
Dietary Fiber: 3 g 10%
Protein: 13 g 26%
Vitamin A 50%
Vitamin C 127%
Folacin 4%
Calcium 4%
Iron 7%
Potassium 6%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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