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Chicken Vegetable Stir Fry Easy Recipe
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Chicken Vegetable Stir-Fry

Katie WellsJul 27, 2010Updated: Jan 3, 2020
Reading Time: 2 min

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Wellness Mama » Blog » Recipes » Chicken Vegetable Stir-Fry

Confession… I am a lazy cook! That is why most of the recipes in my cookbook take 15-30 minutes and one pan to make. It is why I absolutely love stir-frys and let my children learn early how to help prepare and cook them.

My chicken vegetable stir-fry includes chicken, onions, summer squash, and broccoli, but can be substituted with any of your favorite veggies! This is one of the fast dinners I make when we are on the run. It isn’t fancy, but it tastes great and the kids always eat it!

Chicken Vegetable Stir-Fry

Chicken vegetable stir-fry is excellent served over rice (if you eat rice), and we usually top it with coconut aminos (similar to soy sauce).

It is a very versatile recipe and different seasonings can change the taste to make a completely different dish. I’ve used many of my homemade herb and spice blends on this stir-fry. Some of my favorites to use with this are curry powder, Cajun seasoning, and Italian seasoning.

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Chicken Vegetable Stir Fry Easy Recipe

Chicken Vegetable Stir-Fry Recipe

Katie Wells
A simple one-pan stir-fry with chicken, vegetables, and spices. Excellent over rice or spinach.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine Asian
Servings 6 servings
Calories 143 kcal

Ingredients
  

  • 3  chicken breasts (or 6 thighs)
  • 3 TBSP butter (or coconut oil)
  • 2 medium onions
  • 3 medium yellow squash (or zucchini)
  • 1 bag frozen broccoli
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp basil

Instructions
 

  • Chop chicken and vegetables
  • Heat large skillet or wok to medium high heat, melt butter in it
  • Add chicken and cook, stirring constantly until cooked.
  • Add seasonings (if desired) to chicken as you go
  • Add vegetables and cook until slightly soft. I suggest adding onions first, then squash a few minutes later, then broccoli at the end.
  • Season more if desired
  • Serve when fully cooked

Notes

Try changing the seasoning to curry powder, or Cajun seasoning, or Italian seasoning for variation. 
Serve over rice or spinach and with a splash of coconut aminos if desired. 

Nutrition

Serving: 2cupsCalories: 143kcalCarbohydrates: 9.1gProtein: 12.4gFat: 7gSaturated Fat: 4gCholesterol: 41mgSodium: 468mgFiber: 3.1gSugar: 3.7g
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What’s your favorite stir-fry?

Category: Poultry Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (4 Comments)

  1. Gina

    May 20, 2015 at 11:52 AM

    Can coconut oil be subbed for butter? Also, once chicken is cooked, do you remove it
    from wok to stir fry veggies?

    Reply
    • Wellness Mama

      May 21, 2015 at 10:55 AM

      You can totally use coconut oil for butter, it will just taste slightly less savory. Sometimes I add a pinch more salt. And yes, you can remove the chicken.

      Reply
  2. Tei

    September 28, 2014 at 7:01 AM

    Imma try this tonight with fresh corn instead of broccoli

    Reply
  3. Tracey Johnson

    January 8, 2014 at 5:54 PM

    perfect quick dinner. I wish more people understood cooking isn’t hard and it need not take all day long. Its better to make a meal like this than go to some drive thru and get some mashed up cardboard and chemicals and say that’s dinner…

    Reply

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