Stir Fried Meat and Vegetables

Stir Fried Meat and Vegetables

In this recipe:

based on 1 reviews
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15 min.
25 min.
5 Servings

An authentic blend of Asian spices that adds delicious flavor to stir-fried vegetables and meat.


  • 1 packet (0.75 oz.) MAGGI TASTE OF ASIA Stir Fry Seasoning Blend
  • 1/3 cup water
  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 2 tablespoons canola oil
  • 1 lb. boneless, skinless chicken breast halves, cut into thin strips
  • 5 cups assorted vegetables (sliced red bell pepper, broccoli florets, baby corn, sliced celery, sliced onion, sliced mushrooms and/or snow peas)
  • Hot cooked rice (optional)
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COMBINE contents of packet, water, soy sauce and sugar in small bowl; set aside.

HEAT oil in large skillet or wok over high heat; stir-fry chicken for 3 to 4 minutes or until no longer pink. Add vegetables; stir-fry for 2 to 3 minutes or until crisp-tender. Add sauce mixture; cook, stirring constantly, until mixture boils and thickens.

SERVE over rice.

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Excellent Stir Fry!

We have made this recipe with Chicken, pork, shrimp and even beef. It's excellent with any meat. I like to make a little extra sauce and put it over fresh steamed rice. My kids like it over angel hair pasta. My husband will eat it no matter what meat I use and no matter if I use rice or pasta. Very yummy!

- Maggie from Omaha

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Nutrition Facts

Serving Size: 1/5 of Recipe

Servings Per Recipe: 5

  • Amount Per Serving
  • Calories: 200
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 0.5g (4% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 870mg (36% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 5g
  • Protein: 23g
  • Vitamin A: 25% of DV
  • Vitamin C: 90% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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