Stir-Fry Chicken & Vegetables

Stir-Fry Chicken & Vegetables

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  • 1 cup rice
  • 1/2 lb. boneless chicken breasts
  • 1 Tbsp. soy sauce
  • 1 tsp. cornstarch
  • 2 Tbsp. vegetable oil, divided
  • 3 stalks celery
  • 1 bell pepper
  • 1 can bamboo shoots (8 oz.)
  • 1/2 cup cashew nuts
  • 1/4 cup Soy Vay® Hoisin Garlic Asian Glaze & Marinade
  • 1/4 cup chicken broth
  • 2 Tbsp. dry sherry or apple juice
  • 1 tsp. sesame oil


  • 1.
    Prepare rice according to package instructions.
  • 2.
    In a large mixing bowl combine the soy sauce and cornstarch.
  • 3.
    Cut the chicken into bite-sized chunks and place it into the bowl.
  • 4.
    Stir until all the meat is evenly coated.
  • 5.
    Cover and marinate in the fridge for at least 1 hour or longer for more flavor.
  • 6.
    Discard any leftover marinade.
  • 7.
    Chop the celery and bell pepper.
  • 8.
    In an ungreased skillet, toast the cashews over medium heat until they turn golden brown. Set aside.
  • 9.
    Heat the 1 tbsp of vegetable oil in a large nonstick frying pan or wok over medium-high heat.


  • 1.
    Cook the chicken until all the juices run clear and it’s reached an internal temperature of at least 165°F.
  • 2.
    Remove from the pan and keep warm.
  • 3.
    Add remaining oil and stir-fry the celery, bell pepper and bamboo shoots until tender.
  • 4.
    In a medium mixing bowl, whisk together the Hoisin Garlic sauce, broth, sherry and sesame oil.
  • 5.
    Pour the mixture into the pan along with the chicken and nuts.
  • 6.
    Stirring constantly, cook until the sauce starts to thicken and everything is heated through.
  • 7.
    Plate over hot rice. Serve immediately.



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