Chicken with Mixed Vegetables
Boneless chicken breasts cut into bit sized pieces and sautéed with mixed vegetables in stir fry sauce.
Servings: 2 servings
Calories: 400kcal
Cost: $$
Ingredients
- 2 chicken breasts cut into bite sized pieces
- 1 bag 16 oz. frozen mixed vegetables
- ¼ cup avocado oil or canola oil
- 2 tbsp. soy sauce
- 2 tbsp. stir fry sauce
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. garlic powder
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing chicken:
- Season chicken pieces with salt, black pepper, and garlic powder. In a large skillet add the oil and bring to a high heat.
- Next, add the chicken and sauté for 2 minutes, mixing occasionally
Bringing it All Together:
- Continuing on high heat, add in the mixed vegetables and bring back up to a sauté. Cook for 5 minutes, mixing occasionally.
- Next, add in the stir fry sauce and soy sauce and cook for 5 minutes, mixing occasionally, or until the vegetables are tender.
To Serve:
- Mix this chicken stir fry and mixed vegetables with rice and serve as a main entrée.
Notes
Invent Your Recipe:
This is the fourth version of our stir fry chicken recipe. In this version I am using a bag of frozen mixed vegetables for simplicity and convenience. You can cook the vegetables separately following the package's instructions if you would like. If you do that, just add the vegetables in with the step that includes the stir fry sauce and soy sauce. I do find that adding the frozen vegetables right to the dish works fine, and that is my preferred method, and what I have done in this recipe.
I encourage you to check out the other versions of our stir fry chicken recipes for some inspirations. We use different types of vegetables combinations, so I am sure there will be something that sparks your interest.
Nutrition
Calories: 400kcal