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.
Servings 4 people
- 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
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