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Chicken Stir Fry

Chicken Stir Fry

Total Time 1 hour
Course Main Course
Cuisine Asian, Chinese


  • 1 large pan
  • 1 medium pan


  • 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


  • 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