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Asian Chicken Vegetable Stir-Fry
Asian Chicken Vegetable Stir-Fry

Asian Chicken Vegetable Stir-Fry

Portions 4
Preparation Time
Cooking Time


  • 1 lb (450 g) boneless skinless chicken breasts
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) vegetable oil
  • 2 tsp (10 mL) minced fresh gingerroot or 1/2 tsp (1 mL) ground ginger
  • 2 cloves garlic, minced
  • 1 bag (750g) of Arctic Gardens Thai or Asian vegetables
  • 2 cups (500 mL) thinly sliced mushrooms
  • 2 green onions, thinkly sliced

Sauce :

  • 1/3 cup (75 mL) chicken broth
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) rice wine vinegar
  • 1 tbsp (15 mL) cornstarch
  • 2 tsp (10 mL) sesame oil
  • 1/4 tsp hot pepper sauce (optional)


  1. Cut chicken across the grain into thin strips; sprinkle with pepper. In wok or large deep skillet, heat half of the oil over high heat; stir-fry chicken until no longer pink inside, about 4 minutes. Set aside on plate.
  2. Add remaining oil to wok; stir-fry ginger and garlic until fragrant, about 1 minute. Add Arctic Gardens Manadarin Mix and mushrooms; cover and steam until vegetables are tender-crisp, about 6 minutes.
  3. Sauce: Meanwhile, in bowl, whisk together chicken broth, soy sauce, vinegar, cornstarch, sesame oil, and hot pepper sauce (if using); pour into wok or skillet and boil, stirring, until thickened, about 2 minutes.
  4. Return chicken to pan; stir-fry until heated through. Garnish with green onions.
  5. Additional information : Tip: Toast 2 tbsp of sesame seeds cook over medium heat until they become fragrant; sprinkle over dish.



Nutrition Facts (per serving):

Calories: 333

Protein: 44 g

Fat: 9 g

Carbohydrate: 20 g

Fibre: 5 g

Sodium:  711 mg

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