Chicken Mushroom Veggie Stir Fry for Weightloss Dinner | Flavor Quotient

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This chicken and veggie stir fry is what you need as a simple & light homely meal after a hectic weekday! It’s easy to make and comes around in less than 30 minutes! Chicken and veggie stir fry is such a comfort food that it doesn’t need a special introduction. This is so much loved by everyone that I am sure we all have our own customized version of it! There may be some differences here and there, but the basic of this chicken and veggie stir fry is almost always the same. Today I am sharing my chicken and veggie stir fry recipe which is super easy to make and guaranteed to be loved by all! You may tweak it as per your liking but this will give you a good base in case you are new to the stir fry game! I insist you make this chicken mushroom stir fry recipe soon as I am sure this would turn out to be the ideal dinner during a weightloss/fitness journey! Full recipe below: Ingredients: Chicken breast - 1 (about 250 gms), boneless and skinless Button Mushrooms - 200 gms, halved Green and red bell pepper/capsicum - 1 each, small, cut into 1-inch pieces Red onion - 1, large Garlic - 10 to 12 cloves, minced Green chilli - 2 to 3. minced (adjust as per your preference) Oil - 4 tbsp (any flavorless oil e.g. canola, sunflower) Italian seasoning - 1 tsp Spring onion greens - ½ cup, finely chopped Salt & black pepper to taste Instructions: 1. Cut chicken breast into bite-sized pieces of 1-inch length. 2. Heat 2 tbsp of oil in a wok and once hot, add ⅓ of the minced garlic. 3. Once garlic is flavorful, add the chicken cubes. Season the chicken with salt & pepper to taste. 4. Stir fry the chicken cubes for 4 to 5 minutes on medium flame until they turn light golden. Take the chicken out and set aside. 5. In the same wok, add remaining oil. Once the oil is warm, add the remaining minced garlic and minced green chillies. 6. Sauté them for a few seconds. Then add the onion petals. 7. Stir fry them for 2 to 3 minutes on medium high until the onion turns a little bit translucent. 8. If the wok feels dry, add a teaspoon of oil. Now add the mushrooms. 9. Stir fry the mushrooms on medium high for 6 to 8 minutes until they cook down and turn light brown. 10. Next add the bell peppers or capsicums. Stir fry them on medium heat for 6 to 8 minutes until the peppers turn a bit softer but still retain a crunch. 11. Season the veggies with salt and pepper to taste. Give a good stir to mix. 12. Now add the cooked chicken cubes to the wok and stir them in. 13. Add the Italian seasoning and give a good stir to distribute the seasoning evenly and mix everything. 14. Finally, sprinkle spring onion greens and give one final stir. Your chicken mushroom stir fry is ready. 15. Serve it warm and garnish with white sesame seeds. Enjoy!