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Simple Chicken Stir-fry with Vegetables

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Make it a fake-out night with this Simple Chicken Stir-Fry and Vegetables. This one-dish dinner comes together quickly with chicken, mushrooms, onions, peppers, and cabbage.

Simple Chicken and Vegetable Stir-Fry

When I was a child, my family would go out to eat on a weekly basis. In our (then) tiny little Santa Clarita Valley, there were few chain restaurants; most dining establishments were locally owned and family-run. Dad would often decide that we were going to Lui’s Chinese Kitchen for dinner.

It seems we were always waiting in restaurants — hungry. At Lui’s they would bring you a pot of tea — with real leaves — and a bowl of chow mien noodles. It was all we knew of Chinese food, but we loved it. We would choose two or three different entrees as well as both kinds of rice. My mouth is watering, just thinking about it.

Chinese food, at least American-Chinese food, has always been a favorite of mine. Thanks to peanut and walnut allergies in our family, we don’t risk getting Chinese take-out anymore, but we still love to eat it. Slowly, I’m developing my repertoire for making it at home.

Chicken Stir-Fry and Rice

This dish is super easy quick to prepare. If you’ve got a rice cooker, get it going. I find that it takes the rice-making procedure off my hands and out of mind. I set it and forget it and then move on to other things. Like the chicken and vegetables! From start to finish it should take you less than 30 minutes — and it will be delicious.

I use mushrooms and red bell peppers because I like those vegetables. Feel free to switch things around if you like. You can also use pea pods, bean sprouts, thinly sliced carrot, or broccoli. Go with what you got.

Keep an eye out for sales on cabbage in the next week or two. Cabbage isn’t just for corned beef! March is a great month for stir-fries.

Tools I use for this recipe:

Black and Decker rice cooker
Ergo Chef chef’s knife
nonstick skillet
Ergo Chef cooking tongs

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Comments

  1. Woo-hoo! Thanks for the recipient, Jessica

  2. Stephanie M. says:

    Stir fry’s are something I make a lot in my house, whether it’s something on my meal plan or a way to get rid of vegetables that I overbought. I can eat them with or without meat. Hubby prefers meat. Mostly I use chicken but I have used leftover London broil cut into strips. And the great thing about stir fry’s is that there is no set ingredients; use whatever veggies you have. It’s healthy and delicious and it’s a “good cheap eat.”

  3. i never think to add cabbage to stir fry, but it’s always so good when i have it at a restaurant or somewhere else. will have to try this recipe… we love chinese food 🙂

  4. Kate Grantham says:

    I have all the ingredients for this recipe except for fish sauce! Do you have a favorite brand?

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