Chicken Stir Fry

Makes 4 servings; 1 cup each serving

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  • 1 jalapeño, small
  • ¼ cup low-sodium soy sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon cornstarch
  • 1 clove minced garlic
  • 1 pound chicken, boneless, skinless
  • 2 Tablespoons vegetable oil
  • 12 ounces frozen stir-fry vegetable mix (such as broccoli, carrots, onions, celery)


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Rinse jalapeño. Cut a lengthwise slice avoiding seeds and ribs. Mince sliced jalapeño and add 1 teaspoon to a small bowl.
  3. Add minced jalapeño, soy sauce, brown sugar, and cornstarch into small bowl and stir together. Set aside.
  4. Peel and mince garlic and set aside.
  5. Cut chicken into small pieces, about 1/2 to 1 inch cubed. Remove fat as you cut the chicken into pieces if necessary.
  6. Heat oil in skillet over medium-high heat. Add chicken pieces and stir until chicken is no longer pink.
  7. Add frozen vegetable mix, stir mixture, and cook until vegetables soften. Add garlic and sauce from the small bowl and stir until the chicken and vegetables are coated. Use a thermometer to measure the internal temperature on one of the larger chicken pieces. Chicken is cooked and safe to eat at 165°F.
  8. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.