Chicken Veggies Stir fry. Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. This Chicken-and-Veggie Stir-fry is a delight for the eyes as well as the taste buds with its colorful array of red, yellow and green veggies.
Serve this delicious chicken and veggies stir-fry with rice or pasta and eat it as a low-carb meal!
You may also set aside some leftovers and pack them into meal prep containers for the next day.
Chicken breast stir fried with a plethora of veggies - celery, zucchini, mushrooms and spinach - stirred together with cooked rice and ramen noodles.
You can cook Chicken Veggies Stir fry using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chicken Veggies Stir fry
- You need 1/2 of kilo of chicken.
- You need 1 tsp. of Curry.
- Prepare 1 tsp. of Thyme.
- Prepare 2 of seasoning cubes.
- It's 2 of medium sized onion.
- It's 3 tbs. of Soy sauce.
- It's 3 tbs. of Vegetable oil.
- It's 3 tbsp. of corn starch/ plain flour 1 tsp. ginger, minced.
- It's 1 tbsp. of garlic, minced 1 tbsp. chili pepper Carrot.
- Prepare 2 of medium sized green bell pepper.
- You need 3 of medium sized red bell pepper.
- Prepare 1 handful of green beans 1 cup green peas Salt to taste.
Mix well and stir mixture into chicken and vegetables, then stir in rice and noodles. Refrigerate and let the chicken marinate while you chop the. If you want to go the extra step, try adding bbq sauce or your favorite Asian stir-fry sauce! Remove from wok and stir fry veggies, adding meat back at the end.
Chicken Veggies Stir fry instructions
- De-seed the red and green bell peppers, rinse and chop pepper and carrot into long strips - Set this aside. Chop one onion and the green beans into large chunks - Set this aside..
- Since we'd be making a saucy stir fry we'd need to prepare the base from chicken stock. To do this, you chop the chicken into smaller pieces while separating the bone from the fleshy part. To prepare the chicken stock, rinse and place the chopped chicken into a pot. Blend the second onion and pour into the pot. Add the crushed seasoning, curry powder, thyme, ginger, chili pepper, salt to taste. Turn on the burner and leave to cook for about 10 mins.
- In an empty wok or pan, add the vegetable oil and leave to heat up for 15 seconds. Add the cooked chicken (without the stock and bones) and stir-fry for 2 minutes. Add salt to taste and the chopped onion and stir-fry for 1 minute. Add the soy sauce and stir-fry for 1 minute to combine the content of the pan. Add the steamed green peas and vegetables. Stir-fry for about 1-2 minutes..
- To make this chicken stir-fry saucy, pour the corn starch or plain flour into the chicken stock and mix. Place this on a burner and let it heat up for about 3 minutes till it thickens. Pour this into the chicken stir-fry in step 3 above above, Leave to simmer for about 2 minutes before turning off the burner..
- Serve with rice, noodles, pasta or even as a filling in ur wrap...
Stir in broth, vinegar and lemon pepper seasoning. This easy chicken veggie stir-fry packs a flavorful and nutritious punch! It comes together incredibly fast, and you can switch out veggies based on preference and time of year. Stir in zucchini and broccoli, then sprinkle with remaining spices. Jump to the Ginger Chicken Stir Fry Recipe or read on to see our tips for making it.