I Cooked: Chicken Stir Fry

Stir fry is another easy “go to” meal that I make pretty often.  My versions are usually full of veggies and low in fat.  We often end up with plenty of leftovers for DH and I to eat the next day.  This recipe uses chicken, but I do the same thing with beef.  I’ll often add other veggies if they’re on sale too, but this is my basic recipe.


  • 1-2 chicken breasts sliced about 1/2″ thick
  • 1-2 carrots peeled and sliced
  • 2-3 stalks celery, sliced
  • 1 bell pepper, any color, sliced
  • 1 onion, sliced
  • 1-2 scoops garlic from the jar
  • 1 tbsp ginger from the tube
  • 1 tbsp vegetable oil or sesame oil
  • Red pepper flakes to taste/desired hotness
  • Soy sauce
  • Pepper to taste
  • Brown rice, cooked


  1. Heat the oil in a skillet over medium heat until hot.  Add chicken and pepper and cook until browned.
  2. Remove the chicken and add the vegetables and spices to the pan.  Cook until warmed.
  3. Add the chicken back to the pan.  When warmed back up, add soy sauce (go a couple of times around the pan).
  4. Serve with rice.

1 Comment

  1. Stir fried chicken is so simple to make and to serve with rice is just fabulous! Thanks for sharing this amazing recipe!

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