Feb 2012

Stir Fry Chicken

Stir Fry Chicken and Vegetables

–This is another recipe that can feed a whole family or be stored in the fridge for easy time saving lunches or dinners for up to a week!


4 chicken breasts

1 red pepper

1 green pepper

1 yellow pepper

1 onion

1 head of broccoli

2 carrots

2 tablespoons olive oil

1 bottle stir fry sauce (I use Fresh and Easy brand because it is low in sugar and doesn’t have any high fructose corn syrup or artificial ingredients in it)

Optional – Rice



I start by cutting up the chicken breasts into cubes or thin strips.  I then place them in a bowl and add 1/3 of the bottle of stir fry sauce and toss the chicken in the sauce.  Cover it and put in in the fridge for at least an hour.

Next cut up all of your vegetables, I usually like to cut the peppers and onions into thin strips.  The broccoli I cut into bite size pieces and slice the carrots into oval shaped pieces.

Now that everything is ready, put the olive oil into your wok or large pan and get it heating at med-hi heat.  When the oil is hot add the chicken that has been marinating in the stir fry sauce.  After the chicken is cooked add all of the veggies.  Cook the veggies for about 5 minutes then add the stir fry sauce, add just enough sauce to coat the veggies, you don’t want them drowning in it.  Don’t cook the stir fry for too long; you want to keep the veggies a little crisp so they aren’t soggy too.

It is as easy as that!!  Your stir fry is done and you can eat it over rice or if you are watching the carbohydrate intake eat it without the rice.   Try different veggie combinations or switch the chicken to shrimp or steak for a whole new stir fry the next time you make it!!