Chicken
Stir Fry
If you're looking for a quick, easy, and super tasty dinner, chicken stir fry is a total winner. This meal is a staple meal in my home. It’s so easy, very little prep, extremely customisable, and always tastes so good! Juicy chicken, veggies, and a flavorful sauce—all tossed together in one pan—what’s not to love?
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The best part? You can mix and match whatever vegetables you have in the fridge. Bell peppers, broccoli, snap peas, carrots—anything goes. The simple sauce gives it that classic takeout flavor, but way cheaper.
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Serve it over rice or noodles, and you’ve got a satisfying meal the whole family will love. It’s perfect for weeknights when you’re short on time but still want something fresh and delicious.
Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins
Ingredients ​
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1 ½ lbs chicken breasts
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1 red bell pepper
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1 green bell pepper
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1 ½ cups baby carrots
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1 large head of broccoli
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Asian sauce of choice. e.g. Teriyaki, Kung Pow, Korean BBQ
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Rice or noodles of choice. e.g. Udon, Cantonese egg noodles, chow mein, low mein
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4 cloves minced garlic
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Salt pepper and onion powder to taste
Steps​
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Cube the chicken and marinate in asian sauce of your choice for at least 1 hour.
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Mince garlic, slice peppers, and chop broccoli into bite size pieces. I use baby carrots out of convenience but you could also use shredded carrots.
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Add garlic to both pans with a little olive oil.
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Cook chicken in one pan, while cooking all veggies together in a separate pan. You want to be able to easily poke the broccoli. Season both with salt, pepper, and onion powder.
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Combine cooked chicken and veggies together in one pan. Add a bit more sauce if desired.
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Cook your noodles according to the package directions and add everything together.
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Top with sesame seeds or green onions if you’re feeling fancy!
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Enjoy!
