Chicken Stir-Fry



Serves 1

​Per Serving


  • 8 ounces chicken tenders, all visible fat discarded, cut into ¾ inch strips

  • 2 medium garlic cloves, finely chopped

  • 1 /1/2 teaspoons minced ginger

  • ½ cup minced onions

  • 1 teaspoon corn oil or olive oil and 1 teaspoon corn oil or olive oil, divided use

  • 1 cup snow peas or sugar snap peas, trimmed

  • 1 medium zucchini, cut into 2-inch pencil-size pieces

  • ½ medium red bell pepper, cut into ¼-inch strips

  • 1/4 cup sliced water chestnuts, drained, rinsed and patted dry.

  • 2 ½ teaspoons soy sauce

  • 1 ½ tablespoons finely chopped walnuts

  • 1 teaspoon sesame oil

  • Add 2 cups rice (follow package cooking instructions)


  1. Using a large non-stick skillet or wok, heat up for 2 minutes on medium high.

  2. Add oil and spread around, add onions, ginger root and garlic.

  3. Reduce heat to medium, and cook for 3-5 minutes or until onions begin to brown, stirring constantly.

  4. Push onions up the side, add remaining oil, swirl to coat bottom, and increase heat to medium-high.

  5. Cook chicken for 3 minutes, stirring constantly.

  6. Add bell pepper, peas and zucchini. Stir all together with chicken and onions.

  7. Cook for 3-5 minutes or until cooked all the way through, stirring constantly.

  8. Add the chestnuts and soy sauce for an additional minute, and stir.

  9. Serve sprinkled with walnuts.