Chicken and Veggie Wok Toss

Chicken and Veggie Wok Toss
  • Prep Time: 20
  • Total Time: 25
  • Servings: 6

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About this Recipe


4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into strips
3 tbsp (45 mL) Vegetable oil, divided
1/4 cup (60 mL) Finely grated ginger
2-3 Cloves of garlic, minced
2 tbsp (30 mL) Cornstarch
2 tbsp (30 mL) Chinese 5 spice
2 tbsp (30 mL) Soy sauce
1 tbsp (15 mL) Honey
2 tbsp (30 mL) Hot chili garlic sauce
1/4 cup (60 mL) Chicken broth or water
2 tbsp (30 mL) Balsamic vinegar
2 tsp (10 mL) Sesame oil
7 cups (1.75 L) Assorted stir-fry vegetables (baby bok choy, baby corn, peppers, water chestnuts, carrots,
1/2 lb (225 g) Chinese noodles, blanched
1 1/2 cups (375 mL) Roasted unsalted cashews
2 tbsp (30 mL) Thinly sliced red chili pepper


HEAT 2 tbsp (30 mL) of vegetable oil in a large skillet or wok. Add chicken and stir-fry for 4-5 minutes or until golden brown and the internal temperature has reached 165°F (74°C).

MIX together ginger, garlic, cornstarch, Chinese 5 spice, honey and hot chili garlic sauce. Stir into the chicken. Cook and toss for 1-2 minutes.

ADD the remaining oil and the vegetables. Stir-fry for 1-2 minutes. Add broth, balsamic and sesame oil along with the noodles. Toss to coat and serve, sprinkled with cashews and chillies.


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