How To Make Chicken Stir-fry With Vegetables

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper and has a similar flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are generally less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper and neutral in flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is a more economical option.

Prep the vegetables: chop green bell pepper, red pepper, carrots, ginger, garlic, onions, and potatoes.

Cook the potatoes until about 70% cooked, then set aside in cold water to stop cooking.

Slice chicken breast into small pieces and marinate with lemon, black pepper, chicken stock, soy sauce, garlic, ginger, and 1 tablespoon of olive oil for 30 minutes.

Stir-fry the marinated chicken in a non-stick pan without added oil until cooked, then set aside.

Clean the pan and add 2 tablespoons of olive oil, followed by garlic and ginger; sauté for 1 minute.

Add vegetable stock and salt, then stir in carrots and cook for a few seconds before adding the remaining vegetables (green bell pepper, red pepper, onions).

Stir-fry the vegetables for 3 minutes until tender-crisp.

Add half tablespoon of soy sauce and mix everything together.

Add the potatoes and stir to combine, then add the cooked chicken and stir-fry for another 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens