First of all I love how rustic this non stick pan looks. I love anything vintage and rustic, from kitchen utensils, decor and even clothing. If I could I would just have a whole room in the house filled with kitchen utensils. My favourite aisle in the supermarket is always the utensils section, I mean, you can never have too many soup bowls or silverware or dutch ovens, right? Anyway, as you probably know I love CHICKEN, theyre probably the most recipes I have on here! I can't resist how good chicken is and how many recipes you can come up with with this humble bird. This dish is vibrant with its mix of bell peppers, veggies that make it perfect for a weeknight meal or quick lunch.
INGREDIENTS
4 Chicken Breast
1/4 Cup Soy Sauce
1/8 Teaspoon Salt
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
1 Teaspoon Black Pepper
1 Cup Broccoli Florets
METHOD
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Clean and chop chicken breasts into strips. Add to dry non stick pan
Dry fry the chicken breast until the water evaporates
Add 3 tablespoons vegetable oil
Start frying the chicken breast
Continue frying the chicken breast tossing occassionally
Add in chopped onions
Fry until onions softened
Add in 1 cup broccoli florets
Fry until the broccoli is crispy
Add in the green, yellow and red bell peppers
Stir to mix the veggies and chicken breast
Continue to stir fry the chicken and veggies
Pour in dark soy sauce, you can use light soy sauce
Turn heat to high and stir fry a few minutes
How bright and colorful is that mix?
Take the chicken veggie mix off the heat and serve immediately
You can eat this delicious chicken stir fry with rice, chapati or even ugali with stew on the side
CHICKEN AND VEGGIE STIR FRY
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes
Yield: 4 Servings
Ingredients
- 4 Chicken Breast
- 1/4 Cup Soy Sauce
- 1/8 Teaspoon Salt
- 1 Green Bell pepper
- 1 Yellow Bell pepper
- 1 Red Bell Pepper
- 1 Teaspoon Black Pepper
- 1 Cup Broccoli florets
- Clean and chop chicken breasts into strips. Add to dry nonstick pan. Dry fry the chicken breast until the water evaporates. Add 3 tablespoons vegetable oil. Start frying the chicken breast. Continue frying the chicken breast tossing occasionally. Fry chicken breast until cooked through and golden brown
- Add in chopped onions. Fry until onions softened. Add in 1 cup broccoli florets, fry until the broccoli is crispy. Add in the green, yellow and red bell peppers. Stir to mix the veggies and chicken breast, continue to stir fry the chicken and veggies
- Pour in dark soy sauce, you can use light soy sauce. Turn heat to high and stir fry a few minutes. Take the chicken veggie mix off the heat and serve immediately. You can eat this delicious chicken stir fry with rice, chapati or even ugali with stew on the side
Chicken and Veggie Stir Fry – FAQs
1. What’s the best cut of chicken for stir fry?
Boneless, skinless chicken breast or thighs work best. Thighs are juicier and more forgiving if slightly overcooked, while breasts offer a leaner option.
2. How should I prep the chicken?
Slice the chicken thinly and evenly against the grain. This helps it cook quickly and stay tender. Marinating it in soy sauce, garlic, and a bit of cornstarch for 15–30 minutes adds great texture and flavor.
3. Can I use frozen vegetables?
Yes, frozen vegetables can be used, but it's best to thaw and pat them dry before stir-frying to avoid excess moisture in the pan.
4. What vegetables work best in stir fry?
Common choices include broccoli, bell peppers, carrots, snap peas, baby corn, and onions. You can mix and match depending on availability or preference.
5. How do I get that “takeout” flavor?
A high-heat sear is key, along with a balanced sauce made from soy sauce, garlic, ginger, sesame oil, and a touch of vinegar or sugar for depth. A quick cornstarch slurry can add gloss and body to the sauce.
6. What should I serve it with?
This stir fry pairs well with steamed jasmine rice, brown rice, noodles, or even cauliflower rice for a lower-carb option.
Nutrition Card – Approx. per serving (1/4 of recipe)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 300–400 kcal | — | Varies by oil and sauce used |
| Protein | 25–30 g | 50–60% | From chicken |
| Carbohydrates | 10–20 g | 3–7% | Mostly from vegetables and sauce |
| Sugars | 4–6 g | — | From onions, carrots, and sauces |
| Fat | 15–20 g | 23–30% | Can adjust with oil |
| Fiber | 3–5 g | 12–20% | From assorted vegetables |
| Sodium | Moderate–High | Adjust based on soy sauce and seasoning |
Dietary Compatibility & Smart Swaps
| Diet Type | Compatible? | Tips |
|---|---|---|
| Low-Carb/Keto | ✅ Yes | Use low-carb veggies and serve without rice |
| Gluten-Free | ✅ With swaps | Use gluten-free soy sauce or tamari |
| Dairy-Free | ✅ Yes | No dairy involved |
| Nut-Free | ✅ Yes | No nuts in base recipe |
| Paleo | ✅ With adjustments | Use coconut aminos and avoid cornstarch |
| Vegan | ❌ No | Can substitute with tofu or mushrooms |
Optional Add-Ins:
-
Crushed red pepper for heat
-
Cashews or sesame seeds for crunch
-
A splash of lime or rice vinegar for brightness
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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