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 provide 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.

[su_box title=”Other quick recipes you might want to try:” box_color=”#c12026″]

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• Easy one-pot Chicken and Rice
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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

Ingredients

• 1½ 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
• 1½ tablespoons cornstarch
• 1½ cups chicken stock
• salt and black pepper to taste

Instructions

• 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.

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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