A colorful and quick weeknight stir-fry with chicken, sweet peppers, carrots, and mushrooms in a savory ginger sauce.
1.5 lb Bowl & Basket Chicken Tenders, sliced (On Sale: $3.49 lb)
1 lb mini sweet peppers, sliced (On Sale: $4.99)
8 oz Bowl & Basket Baby Carrots, halved (On Sale: 99¢)
8 oz Bowl & Basket White Mushrooms, sliced (On Sale: 99¢)
3 tbsp soy sauce
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp cornstarch mixed with 2 tbsp water
2 tbsp vegetable oil
2 cups cooked rice for serving
Step 1: Slice chicken tenders into thin strips. Slice peppers, halve baby carrots lengthwise, and slice mushrooms.
Step 2: Mix soy sauce, sesame oil, and cornstarch slurry in a small bowl.
Step 3: Heat vegetable oil in a large wok or skillet over high heat.
Step 4: Add chicken strips and stir-fry for 4-5 minutes until cooked through. Remove and set aside.
Step 5: Add carrots to the wok and stir-fry 2 minutes.
Step 6: Add peppers and mushrooms, stir-fry 2-3 minutes until tender-crisp.
Step 7: Add garlic and ginger, cook 30 seconds until fragrant.
Step 8: Return chicken to the wok. Pour sauce over everything and toss to coat.
Step 9: Cook 1 minute until sauce thickens.
Step 10: Serve immediately over steamed rice.
Chef's Tip: Have all your ingredients prepped and ready before you start cooking — stir-fries move fast!
Serve with Steamed rice and egg rolls.
Sale Prices Valid March 29, 2026 to April 4, 2026
Thank you for shopping at Boyers!
We hope you enjoy this recipe and continue to visit your local boyers and boyersfood.com!