Stir-Fried Chicken with Vegetables


This recipe is based off of a recipe from my all time favorite food magazine, Everyday Food (Martha Stewart).  I did not have bok choy, so I replaced it with some Costco frozen sauted veggies, and it was awesome.  Those veggies surprise me everytime I use them, and of course they are lasting a really long time!  Also, to my vegetarian friends: I think this recipe without the chicken would still be tasty becuase the sauce is so good.  Give it a try and let me know!

  • 1/4 cup low-sodium soy sauce
  • 1 T. rice vinegar
  • 2 t. light brown sugar
  • 2 boneless, skinless chicken breasts
  • 5 t. flour
  • 3-4 dashes Old Bay Seasoning
  • fresh gound pepper
  • 2 T. vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 t. minced peeled fresh ginger
  • 4 cups vegetables, prepped for sauteing 
  • 1 small jalapeno, seeded and sliced
  • cooked rice, for serving


  1. In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water.  
  2. Slice chicken into thin strips.
  3. In a medium bowl, combine flour, Old Bay Seasoning, and a generous amount of ground pepper.  Toss chicken with flour mixture until coated.
  4. In a large skillet, heat oil, garlic, and ginger over medium-high until fragrent, about 1 minute.  Add chicken in a single layer, pressing again pan to sear.
  5. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. 
  6. Add vegetables and jalepeno, cook stirring frequently.
  7. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.
  8. Serve over rice.