Recipe: Grilled Chicken Stir-Fry with Rice or Noodles


  • 4 lbs Boneless Chicken Breast
  • 2 medium Onions
  • 1 bunch Scallions
  • 2 Broccoli Crowns
  • 1 (16 oz) bag Carrots (shredded or chips)
  • 2 Red Bell Peppers (de-seeded and sliced)
  • 2 (14.5 oz) cans Baby Corn Nuggets
  • 1 (16 oz) pkg Sliced Mushrooms (rinsed)
  • 1 cup Uncooked White Rice, Jasmine Rice, or Lo-Mein Noodles
  • 2 cups Water
  • 1 tsp Salt
*Asian Stir-Fry Sauce Mix from scratch*
  • 1/4 cup Soy  sauce
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Ginger (fresh ground)
  • 2 tbsp Sugar
  • 1 tsp Sesame Oil
  • 1 tsp Wasabi Paste
Baby corn nuggets, sliced carrot chips, chopped onion, broccoli, red bell pepper, sliced mushrooms, scallions or green onions
  1. Marinate 4 lbs. of boneless chicken breasts in Asian stir-fry sauce from scratch mix, overnight but set aside and refrigerate extra sauce mixture for vegetables.
  2. Brush grill grates with Canola cooking oil and heat grill to 400 degrees and grill chicken breasts.
  3. Once chicken is removed from the grill, chop or cube grilled chicken and set aside to add to mix later.
Cooking Instructions (skillet or wok)
  1. In a large skillet or wok, heat 2 tbsp of cooking oil on med heat. Add on onions, carrots, peppers, broccoli, and baby corn nuggets, continuously folding while allowing time for vegetables to soften.
  2. Drizzle stir-fry sauce mix to taste while folding.
  3. Once everything has softened, add chicken and scallions, pour remaining stir-fry sauce mix over top, and stir.
    Makes 4-6 Servings
The finished product