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
Calories 211kcal
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
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