Chicken and Vegetable Stir fry in Tomato Sauce

This is a very simple Chicken and Vegetable stir fry recipe. It’s healthy, tasty and easy to put together and most of all, it’s a great way to make you and your family enjoy the benefits of Vegetables with less Meat.

 The Chicken and Vegetable Stir-fry is very customizable, you can choose your own variety of vegetables but it’s a very good idea to choose the crunchy variety because you don’t want to end up with wilted veggies in your stir-fry.

This stir-fry does not require blending your peppers, all you need to do is to julienne or slice the Peppers and Vegetables. Basically, this is a recipe on how to make Chicken sauce with vegetables because the juicy Tomatoes provides the sauce in the stir-fry.

Notes:

***Use the Juiciest Tomato you can get, in order to get a reasonable quantity of sauce in your stir-fry but don’t overwhelm your stir fry with the Sauce.

***I added the Carrots first because it takes a little longer for it to get done.

***You don’t need so much salt for this recipe because you will be using Soy Sauce which is quite Salty.

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Chicken and Vegetable Stir-fry

The Chicken and Vegetable Stir-fry is very customizable, you can choose your own variety of vegetables but it's a very good idea to choose the crunchy variety because you don't want to end up with wilted veggies in your stir-fry.

4.84 from 6 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: African, American, Global

Keyword: homemade, quick

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 211kcal

Author: Lola Osinkolu

Ingredients

• 1-1/2 lb Chicken Breasts
• 3 Med. Tomatoes Very Ripe & Juicy
• 3 Tbsp Oil
• 1 Med. Onion
• 1 Large Carrot
• 1 Yellow Pepper
• 1 Green Bell Pepper
• 1 Scallion Green Onion
• 1 Red Pepper
• 2-3 Tbsp Corn Starch
• 2 Cloves Garlic
• 4 Tbsp Soy Sauce or to taste
• 1 Habanero/Jalapeno or Red Chilli
• Black Pepper To Taste
• 1/2 Tsp Curry Powder
• 1/2 Tsp Paprika
• Salt To Taste

Instructions

• Wash and cut all your vegetables and as well as the Chicken.
• Add 3 Tablespoons of Cornstarch to your Chicken and season with Salt and Black pepper, mix together and set aside.
• Preheat the Oil in a Pan and add the Chicken, cook and stir till it's about 80% done, then add the Curry powder, Paprika, Garlic and the Carrots.
• After about 30 to 40 seconds of stir-frying the Carrots, add the Habanero pepper and stir-fry as well.
• Add all the other Vegetables except the Green Onions, add Salt, Pepper and Soy Sauce to taste.
• stir-fry everything together and leave it to cook until all the Juice in the Tomatoes have been released. (about a minute or two)
• Finally, stir in the Green Onion and remove from heat.
• Serve with Rice, Pasta or whatever you are pleased with. Enjoy!

Video

https://www.youtube.com/watch?v=HjWgYc98Utg

Nutrition

Calories: 211kcal | Carbohydrates: 11g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1075mg | Potassium: 426mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1271IU | Vitamin C: 118mg | Calcium: 15mg | Iron: 1mg

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