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Jenny Craig Recipe Creation: Asian Chicken Stirfry | No Thanks to Cake


  • 1 Jenny Craig Chicken Sandwich
  • 3 cups stirfry vegetables
  • 1 tsp. garlic, minced
  • 1 Tbsp. reduced sodium soy sauce
  • 1 1/2 Tbsp. low-sodium chicken broth
  • 1 tsp. cornstarch
  • 3/4 tsp. oyster sauce
  • 1/2 tsp. garlic chili paste
  • 1 tsp. minced ginger
  • cooking spray
  • crushed red pepper flakes, optional


  • Cook the chicken sandwich per the package instructions.  Remove the bun and set aside.  Toast and chop to use as croutons on your daily salad.
  • In a skilled prepared with cooking spray and brought to medium heat, add garlic and veggies and saute until tender, 5-8 minutes depending upon what veggies you’re cooking.  Note:  I used a Trader Joe’s Asian veggie mix, but any combination of your favorite stirfry vegetables will work well.
  • Slice your chicken and add it to the pan, saute for an additional 3 minutes.
  • Whisk all of the sauce ingredients in a small bowl and pour it atop the stirfry, stirring to combine. Sauce will thicken quickly due to the cornstarch, and will be ready to serve within moments.
  • Sprinkle with crushed red pepper and serve!


This recipe was created in partnership with Jenny Craig.