Chicken Veggie Stir Fry

Chicken Veggie Stir Fry

11 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  ANNIEM

“My family loves this recipe. Enjoy!”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat oil in a large skillet or wok and saute chicken until cooked through (no longer pink).
  2. Stir in celery and zucchini and stir fry for 3 minutes; then add mushrooms and spinach and stir fry another 2 minutes. Reduce heat to low and allow to simmer.
  3. Meanwhile, bring salted water to a boil in a medium saucepan. Add rice, reduce heat, cover and simmer for 20 minutes. Prepare ramen noodles according to package directions, then stir ramen into prepared rice and set aside.
  4. In a small bowl, combine the cornstarch, water, oil and soy sauce. Mix well and stir mixture into chicken and vegetables, then stir in rice and noodles. Mix all together and simmer for another 5 minutes. Serve hot.

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Reviews (11)

Rate This Recipe


This recipe is very lacking. The ramen seasoning gives it an unappetising artificial flavor. Try omitting the ramen seasoning and add some chicken stock, sherry, garlic, ginger and brown sugar to the sauce. You will be amazed.



Great recipe to break through the fear-barrier of oriental cooking. I added fresh ginger and carrots; cut back on the chicken and soy sauce (way too much of both for my family). With these minor changes this is destined to be a favorite in my house!!!



I loved this recipe!!! It was very easy to make & tasted delicious!!! I will definitely make this recipe again.

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Amount Per Serving (8 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 14.3 g
  • 29%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 695 mg
  • 28%

Based on a 2,000 calorie diet



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Citrus Chicken Stir Fry


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Cashew Chicken Stir Fry