Easy Chicken Stir Fry

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Easy Chicken Stir Fry

This recipe is a great way to use up left-over chicken. It’s quick, easy and tasty. I threw this meal together in about 30 minutes and served mock guack dip on the side. There really isn’t a recipe, per se, so I’ve listed what I included in my stir fry. You can switch it up to your liking.


  • 3/4 teaspoon taco or fajita seasoning mix (or to taste)
  • Sliced bell peppers, I used 1/2 red and 1/2 yellow
  • 1/2 small onion sliced
  • Corn on the cob (pre-cooked), remove kernels cob
  • Romaine Lettuce
  • Fat-free or low fat Sour Cream
  • 1 1/2 to 1 3/4 cup chopped chicken breast

Arrange Romaine lettuce leafs on plate.

How To

If chicken is not already precooked, chop into bite size pieces and place in a skillet sprayed with non-stick cooking oil. Cook over medium heat until chicken just starts to brown, then add the peppers, corn and onion. If using pre-cooked chicken, add after the veggies have started to cook through.

Add taco seasoning to 1/4 cup of hot water and mix well. Pour into skillet and cook until the taco/water mixture is reduced and the veggies/chicken are cooked through.

The stir fry chicken veggie mixture.

Remove from stir-fry from heat and drain off any extra liquid from the skillet.

Spoon a 1 1/2 cup serving onto the bed of lettuce. Add a dollop or two of sour cream.

This dish served two. Calories are in the neighborhood of 225 per serving. If adding 1/4 cup mock guack, plan on an additional 59 calories.

It’s a meal well under 300 calories that is healthy, low-fat and easy. The marriage of flavor and convenience makes it a great “on-the-fly” meal. The stir fry also makes a great filling for fajitas.

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