Craving chicken stir fry... BUT never made it!

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I usually add chicken, spinach, asparagus, red onions, baby corn, bok choy and broccoli....chili paste (sriracha) and soy sauce.

I usually cook the chicken with a little olive oil until almost done, then add the veggies and cook until done. I season with soy sauce and some powdered ginger to taste. Serve over brown rice. If it's a little dry for you, you can add some fat free chicken broth, but you won't need much. The veggies and soy sauce should add enough sauce. The veggies I usually use are onion, broccoli, carrots, peppers, and mushrooms.

I make chicken stir fry about once a week. It's fast, easy and relatively inexpensive. I'm feeding three of us and try not to have leftovers because they just don't seem to keep that great overnight.

8 oz chicken breast
1 package frozen stir fry veggies (fresh mixed veggies will do, as well)
1 or 2 cups of some sort of fresh veggie or extra frozen veggies I have on hand (cabbage, carrots, broccoli, green beans, bean sprouts, mushrooms, etc.)
2 tsp garlic powder (or to taste)
2 tsp onion powder (or to taste)
low sodium soy sauce to taste

I start with the chicken by slicing it into thin strips and putting it into a frying pan with a tablespoon or so of olive oil. Sprinkle the garlic and onion powders on the chicken and cook the outside of the strips. Then add the veggies and soy sauce. Cook until heated through. When using fresh veggies, it'd probably be better to take the chicken out for a bit as fresh take longer to cook (except cabbage which is pretty quick) and you don't want to dry out the chicken.

You can add cooked spaghetti noodles at the very end and toss to heat them. You can also serve with rice or just by itself.

So easy!
I just dice up my veggies. Add some olive oil to a deep skillet or wok and heat it up. Toss in veggies. Add seasonings ( garlic, pepper, salt, whatever else you like) Cook until tender. Remove veggies. add chicken (diced). Cook until done. Add a little chicken broth or water to pan if it get too dry while cooking chicken. When chicken done, add veggies back in and toss until comined well. You are ready to eat! Yummy, super easy and healthy!

^^^ what she said. You might add a bit of low sodium soy sauce, at the end, or try some sesame oil in with the olive oil to give it an Asian flavor if you have any, maybe some red pepper flakes to spice it up some. If you have some brown rice you could serve over rice.

Meat, broccoli, carrots, baby corn, water chestnuts, bell peppers, reduced sodium soy sauce, stir fry sauce, a pinch of worcheshire sauce, splash in some ground pepper & garclic and serve over rice. YUM!!!

I made chicken stir fry last night. I used sliced carrots, red onion, red and yellow bell peppers, mushrooms, snow peas and chicken of course Cook your veggies in your wok or big fry pan using a bit of olive oil ( or sesame oil), when they are crisp tender remove fom pan and add chicken to the pan. You may need to add a bit more olive oil or some broth so it wont stick, when chicken is cooked add veggies back to pan and add your sauce. i just made a sauce with equal parts low sodium soy sauce and orange juice, minced ginger, minced garlic and enough corn starch to thicken it. Let it simmer a few minutes until the sauce thickens. I served mine over Farkay Wun Tun noodles. You can add some red pepper flakes if you want a little spice. You can sub broth for the orange juice or just leave it out

I actually made stir fry again last night. I added Miracle Noodles into the stir fry instead of using rice. Not only didn't my husband realize they weren't "regular" glass noodles, a serving was about 150 calories and filling.

bumping, will try to make this tonight so it can be lunch for the next couple of days