Chicken Stir Fry

  • Servings: 2-4
  • Difficulty: easy
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  • 2-3 boneless, skinless, chicken breasts, cut into 1 inch cubes
  • 5 garlic cloves, minced
  • 1 yellow bell pepper, sliced/chopped
  • 1 orange bell pepper, sliced/chopped
  • 1 cup broccoli, chopped
  • 5-6 baby Portobello mushrooms, chopped
  • 1 ¼ cups chicken broth
  • 6 Tablespoons (=3oz) low sodium soy sauce (gluten free, in my case)
  • 2 tsp corn starch
  • 2 tsp sugar
  • Red pepper flakes
  • Pepper, ground
  • Garlic powder
  • Cooking spray (I use Pam olive oil cooking spray)


  • Spray large nonstick skillet with olive oil cooking spray, and heat over medium-high heat.
  • Season chicken with garlic powder and ground pepper
  • Add chicken and garlic; saute 5-6 minutes or until chicken is slightly brown
  • Add soy sauce, sugar, and ¾ cup of chicken broth; reduce heat to medium, cover, and cook for 5 minutes, stirring occasionally.
  • Add mushrooms, yellow and orange bell peppers, and broccoli
  • Cover and cook for about 5 minutes, stirring occasionally, until chicken is no longer pink in the center and the veggies are cooked to your desired texture
  • Mix cornstarch and remaining ½ cup broth, then pour and stir into chicken mixture. Stir frequently, until sauce is thickened.  Add red pepper flakes as desired.
  • Serve over brown rice20160503_194111

**Of note – you can use whatever type bell pepper you like – orange and yellow were what I had on hand, but green and/or red would be delicious as well!**


Let me know what you think of this easy and healthy stir fry.  It’s a great go-to on busy weeknights!  The hubs and I loved it!


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