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This is a quick recipe that you can play with by adding 1 or 2 cups of vegetables instead of the chicken. Combine  sprouts, cabbage, snap peas right at the end with the mushrooms and other veggies.

Stir Fry Veggies and Chicken

Cuisine Asian
Servings 4 servings
Author Chef Maria Cummins


  • 8 ounces whole wheat linguine home made
  • 3/4 cup chicken broth homemade
  • 3 tablespoons soy sauce low sodium
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 2 tablespoons grape seed oil divided
  • 1 pound chicken tenderloins, boneless skinless, cut into strips
  • 3 cloves garlic minced
  • 2 teaspoons ginger minced peeled fresh
  • 3 cups broccoli small fresh
  • 1/4 each bell pepper julienned style, any color
  • 1 each carrot peeled and cut into thin strips
  • 1 cup mushrooms optional
  • 1 cup onions julienned


  • Cook linguine for 10 minutes in boiling water, drain and keep warm.
  • Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside.
  • Add remaining oil, onions, garlic and ginger; stir-fry 30 seconds. Add broccoli, mushrooms and carrot; stir-fry 2 minutes.
  • Add soy mixture and chicken, stir well, and cover.
  • Lower heat to medium and simmer until vegetables are tender, about 3 minutes.
  • Toss with linguine and serve.
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