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Stir Fried Veggies with Chicken

Stir fried veggies with protein of your choice can be served in different ways to suit one's needs and taste.
Stir Fried Veggies with Chicken


- 2 boneless, skinless chicken breasts, thinly sliced

- 1 green bell pepper, sliced lengthwise

- 1 yellow bell pepper, sliced lengthwise

- 1 red bell pepper, sliced lengthwise

- 1 onion, sliced lengthwise

- 1 cup sliced mushrooms

- 1 cup corn kernels

- 3 tablespoons soy sauce

- 2 tablespoons sesame oil

- 2 tablespoons honey

- Salt and pepper to taste

- 2 tablespoons vegetable oil for cooking


1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

2. Add the sliced chicken breasts to the skillet and stir-fry until they are cooked through and no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of vegetable oil.

4. Add the sliced bell peppers, onion, mushrooms, and corn kernels to the skillet. Stir-fry for about 4-5 minutes until the veggies are tender-crisp.

5. Return the cooked chicken to the skillet with the veggies.

6. Drizzle the soy sauce, sesame oil, and honey over the chicken and veggies. Stir well to combine and coat everything evenly.

7. Season with salt and pepper to taste. Continue to stir-fry for another 2-3 minutes until everything is heated through and well combined.

8. Remove from heat and serve hot.

Serve the stir-fried veggies and chicken over steamed white or brown rice or toss the stir-fried veggies and chicken with cooked noodles, such as udon or rice noodles, for a satisfying and hearty meal.

Feel free to get creative and customize your meal according to your preferences and dietary restrictions!



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