Chicken and Vegetable Stir Fry

15 minutes
15 minutes
Makes 4 servings
  • 1 teaspoon MAGGI Marketplace Premium Chicken Base
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/4 cup honey
  • 2 tablespoons minced garlic
  • 1/2 cup water
  • 1/4 cup soy sauce or tamari if you need gluten free
  • 1 tablespoon vegetable oil
  • 1 pound cubed chicken breast meat
  • 1 cup sliced carrots
  • 1 cup sliced red bell pepper
  • 1 cup sliced zucchini
  • 1 cup sliced red onion
  • 1 cup sugar snap peas, trimmed
  • 1 tablespoon minced shallot
MAGGI Marketplace
Premium Chicken Base
NET WT 8.5 OZ (241g)
Make It
Step 1
Combine chicken base, cornstarch, honey, garlic, water and soy sauce. *(cornstarch will thicken the sauce and allow it to coat the chicken and vegetables) *Optional: Add 1 teaspoon sriracha and 1 teaspoon of sesame oil if desired.
Step 2
Heat oil in wok on high heat. Season chicken with salt and ground black pepper and quickly stir fry; remove from wok.
Step 3
Add carrots, bell pepper, zucchini and peas and stir fry for a minute or 2; add shallots and chicken back to wok.
Step 4
Add sauce to wok and stir constantly until thickened and coating chicken and vegetables. Serve over rice and garnish with scallions and sesame seeds if desired.