Photo credit: Annie Archambault

Chicken & Vegetables Sauteed

Preparation: 30 min | Baking: 8 min | Portions: 4


  • 14 oz chicken thighs or breasts, cut into strips
  • 2 tablespoons olive oil
  • 1 teaspoon toasted sesame oil (optional)
  • 4 green onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 cup celery, finely chopped
  • 1 red bell pepper, cut into strips
  • 1 cup small cauliflower florets, blanched
  • 1 cup small broccoli florets, blanched
  • 185g Oriental bean sprouts
  • ⅓ cup canned water chestnut, sliced
  • 2 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • ¼ cup chicken broth
  • Salt and pepper to taste


  1. In a wok or large frying pan, sauté the chicken broth in half the canola oil and sesame oil over high heat. Add salt and pepper. Set aside.


  2. In the same wok, sauté green onions, garlic and pepper in the remaining oil for about two minutes. Add remaining vegetables and sauté over high heat for about two minutes.


  3. In a bowl, mix the rest of the ingredients. Add to the al dente vegetables, mixing until sauce thickens. Add the chicken, stir and serve.

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