Asian Chicken Stir Fry

This Asian stir fry recipe is a healthy and versatile dish bursting with colorful veggies, bold flavors, and endless customization options. This dish is perfect for busy weeknights or meal prep. It’s quick, nutritious, and delicious, giving you the perfect balance of taste and health in every bite. Customize the protein, adjust the spice, and make it your own—this stir fry is as flexible as it is flavorful!

Note: I do not typically measure out all of my ingredients, and usually prepare as much protein as I need for the day/week. This recipe is super easy to modify.  You can replace or add other veggies to your liking.  Consider adding carrots, snow peas or water chestnuts.

Ingredients:

Boneless, Skinless Chicken Breasts (cut into chunks)

• Garlic Powder

• Himalayan Pink Salt

• Fresh Ground Black Pepper

• Red, Green, and Yellow Bell Peppers, sliced (I used 3)

• Sweet Onion, sliced (I used ½ of an onion)

• Fresh Bella Mushrooms, sliced (I used 4)

• Fresh or Frozen Broccoli Florets (I used ½ bag, frozen)

• 1 Bottle Sauce (Your choice. Be mindful of sugar content)

Instructions:

• Season your chicken with garlic, salt and pepper, to taste.

• In a pan on medium heat, saute your minced garlic approximately 1 minute.

• Add your chicken and sliced onion.

• Halfway through cooking, add about ¼ of your sauce.

• Once your chicken is cooked through, add the bell peppers, mushrooms, broccoli and remaining sauce.

• Simmer until cooked through.

• Serve with white jasmine or basmati rice.