Chicken Stir Fry is one of my favorite ways to combine a ton of vegetables together and start munching away! Asian cuisines is also not on Ky’s food list- so I usually eat my Asian foods on ‘fend for yourself’ nights or when he’s working Thursday-Saturday nights. Sometimes I like to shake it up with swapping chicken for beef stew cuts. And since I am low carb, I have tried swapping rice for cauliflower. This post is a step-by-step to making chicken stir fry- plus tips to shake things up!

Proteins for Stir Fry

  • Chicken– cut some chicken breasts into strips, or use leftover rotisserie chicken. Chicken stir fry is my favorite.
  • Beef– you can buy stir fry strips, but to save on costs, you can also just cut them yourselves when you buy beef stew or boneless ribs portions.
  • Pork– cook a pork whole and soak a little in your sauce of choice.
  • Egg– add a couple scrambled eggs with the rice (or grain of choice)
  • Egg + any of the other meat options above

Optional Grains

  • Rice
  • Cauliflower “Rice”
  • Quinoa

I have a similar recipe- I used cauliflower rice, eggs and frozen peas and carrots to make Cauliflower Rice Stir Fry.

Sauces

  • Soy sauce
  • Sweet and sour

Stir Fry Veggie Blends

  • Mushrooms
  • Carrots
  • Water chestnuts
  • Bell peppers
  • Onions
  • Carrots
  • Peas

Recipe for Chicken Stir Fry

chicken stir fry

Ingredients

  • Grain of choice
  • Meat of Choice
  • Veggies of choice
beef stir fry

Directions

  • Dice chicken breast
  • Combine 1 TBS vegetable oil, salt and pepper, and minced garlic in a bowl and lightly stir
  • Add raw chicken to the bowl and coat chicken with mix
  • Heat a medium pan on the stove top and then add the chicken to the pan
  • Heat on 4 or 6 until chicken is cooked thoroughly and is golden on the surface
  • Remove chicken from pan and set aside
  • Heat a large pan on the stove, add 1 TBS oil and warm oil
  • Add frozen stir fry vegetable blend and cook until tender and water has evaporated
  • Push vegetables to the outer edge of the pan
  • Pour sweet and sour sauce to the center of the pan and slowly incorporate the vegetables
  • Cover and cook for about 5 minutes, stirring occasionally
  • The vegetables will become sticky and the sauce is fully cooked when there is no longer a vinegar flavor
  • Push vegetables to the outer edge of the pan
  • Add rice and chicken, and slowly incorporate everything together.
Chicken Stir Fry

Chicken Stir Fry

Total Time 1 hr
Course Main Course
Cuisine Asian, Chinese

Equipment

  • 1 large pan
  • 1 medium pan

Ingredients
  

  • Chicken breast
  • Salt and pepper
  • 2 TBS vegetable oil
  • 2 cloves garlic minced
  • Rice
  • Kirkland Stir Fry Vegetable Blend
  • Asian Organic Sweet and Sour Sauce

Instructions
 

  • Dice chicken breast
  • Combine 1 TBS vegetable oil, salt and pepper, and minced garlic in a bowl and lightly stir
  • Add raw chicken to the bowl and coat chicken with mix
  • Heat a medium pan on the stove top and then add the chicken to the pan
  • Heat on 4 or 6 until chicken is cooked thoroughly and is golden on the surface
  • Remove chicken from pan and set aside
  • Heat a large pan on the stove, add 1 TBS oil and warm oil
  • Add frozen stir fry vegetable blend and cook until tender and water has evaporated
  • Push vegetables to the outer edge of the pan
  • Pour sweet and sour sauce to the center of the pan and slowly incorporate the vegetables
  • Cover and cook for about 5 minutes, stirring occasionally
  • The vegetables will become sticky and the sauce is fully cooked when there is no longer a vinegar flavor
  • Push vegetables to the outer edge of the pan
  • Add rice and chicken, and slowly incorporate everything together.
Keyword Low Carb Stir Fry