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Quick Chicken and Vegetable Stir-Fry

Est. Cost: $9.50 | $2.38 per person

AsianEasyPrep: 10 minCook: 15 minServes: 4

A colorful and quick weeknight stir-fry with chicken, sweet peppers, carrots, and mushrooms in a savory ginger sauce.

Ingredients

  • 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

Directions

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

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