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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.

Stir fry recipe

 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 provide the sauce in the stir-fry.


***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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Stir fry recipe

Chicken and Vegetable Stir-fry

A mouthwatering, colorful dinner loaded with healthy protein and veggies all prepared in one skillet—you won’t want to miss this dish! Quick, easy, and delicious.
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


  • lb chicken breast
  • 1/2 teaspoon Paprika
  • 2 tablespoons oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 large onion
  • 2 cloves of garlic minced
  • 1 habanero pepper minced
  • 2 tablespoons soy sauce
  • ½ tablespoons ginger minced
  • tablespoons cornstarch
  • cups chicken stock
  • salt and black pepper to taste


  • Cut the chicken into strips. Clean if you choose to and pat them dry thoroughly.
  • Season the chicken with salt, black pepper, and paprika. Set aside
  • Preheat the oil in a pan, add the chicken and cook until for about 3 to 4 minutes on each side.
  • Add bell peppers, onions, ginger, garlic, and minced habanero pepper. Cook for a minute to two.
  • Meanwhile, mix the cornstarch with one and a half tablespoons of chicken broth to make the cornstarch slurry. Mix well until dissolved.
  • Add the cornstarch slurry, soy sauce, and the remaining chicken broth inside the stir-fry. Leave to cook for about 5 minutes.
  • Garnish with parsley if desired and serve over white rice or any other food of choice.


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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Recipe Rating


Thursday 23rd of September 2021

I love this, I will try it but where can I find habanero pepper and green onion.

Lola Osinkolu

Friday 29th of October 2021

It's sold in the market/grocery stores

Sunday 8th of August 2021

Thank you

Oluwatoyin Tomato🍅❤️🦋💕💝

Saturday 23rd of May 2020

I love your handiwork God bless you real good ❤️❤️❤️❤️

Sunday 19th of April 2020

Can I make this without the soy sauce. It's not available for me


Monday 26th of November 2018

Thanks for this, I am looking to be healthier and as meat is getting costly where I live, I am looking for recipes that have more vegies and less meat.

Lola Osinkolu

Tuesday 27th of November 2018

You are welcome, Natasha. I'm glad you found this helpful.