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Chicken and Veggie Stir-Fry
Chicken and Veggie Stir-Fry

Chicken and Veggie Stir-Fry

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Cook Minutes 20 Min
Prep : 10 Min Cook: 10 Min
Our Chicken and Veggie Stir-Fry recipe comes together in a flash. Chicken, peppers, mushrooms, zucchini, eggplant, broccoli and tomatoes, yum! It's a simple, elegant and flavourful stir-fry recipe.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. olive oil
4 boneless skinless chicken breasts, (1 lb./450 g)
1/4 tsp. pepper
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
3 cloves garlic, minced
1/2 cup yellow pepper, chopped
1/2 cup mushrooms, quartered
1/2 cup zucchini, chopped
1/2 cup Japanese eggplant, chopped
1/2 cup broccoli florets
1/2 cup halved cherry tomatoes
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How do I make it ?
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Step 1
Heat oil in large skillet over medium-high heat. Sprinkle chicken breasts with pepper. Add chicken to skillet and cook 10 min. or until done (165ºF), turning halfway.
Step 2
Meanwhile, heat dressing in a medium skillet over medium heat. Add garlic; cook 2 min. Add yellow pepper, mushrooms, and zucchini; cook 5 min., stirring occasionally. Add remaining vegetables and cook an additional 3 min. or until crisp-tender.
Kraft Kitchen Tips!
Serving Suggestion
Serve with hot cooked rice.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 1.5 g
8 %
Cholesterol 65 mg
Sodium 160 mg
7 %
Carbohydrate 6 g
Fibre 1 g
Sugars 3 g
Protein 27 g
Vitamin A
6 %
Vitamin C
80 %
2 %
10 %
4 servings, 1/4 recipe (170 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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