Grilled Chicken & Vegetable Stir-Fry

Club House La Grille Asian Inspired BBQ Seasoning has been discontinued.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Makes: 4 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 2 boneless, skinless chicken breast
  • 4 tbsp (60 mL) Club House La Grille Asian Inspired BBQ Seasoning, divided
  • 3 tbsp (45 mL) vegetable oil, divided
  • 1 cup (250 mL) each julienne carrot, celery and bell peppers
  • 1 cup (250 mL) each sliced button mushrooms, red onions and Shanghai bok choy
  • 1 cup (250 mL) Kitchen Basics No Salt Added Vegetable Cooking Stock
  • 1 tsp (5 mL) corn starch
  • 1/2 cup (125 mL) sliced green onions


  1. Marinade chicken breast with 2 tbsp (30 mL) seasoning and 1 tbsp (15 mL) vegetable oil for 1 hour.

  2. Grill chicken breast to internal temperature of 165°F (74°C). Set aside.

  3. In small pot, bring vegetable stock and remaining seasoning to a simmer; add corn starch and simmer 1 minute. Set aside.

  4. In large skillet over medium heat, heat remaining vegetable oil and sauté carrot and celery 1 minute. Add peppers, mushrooms and onions and sauté 1 minute. Add sliced bok choy and sauté 1 minute.

  5. Cut grilled chicken breast into thin slices and add to vegetables. Add prepared stock and sauté 1 minute.

  6. Garnish grilled chicken and vegetable stir-fry with sliced green onions. Serve immediately.


Need a little inspiration? We’re ready with a few suggestions.