Chicken, potato and veggie stir-fry
This Chicken, Potato, and Veggie Stir-Fry features tender chicken, golden potatoes, and fresh vegetables like green pepper and zucchini. It's a quick, one-pan meal that's nutritious and satisfying, perfect for any night of the week.
Cook time 21 min
Prep time 10 min
Ingredients:
6 oz chicken breasts1 cup potatoes
1/2 green pepper
1 zucchini
1 tsp olive oil
1 dash black pepper
1 stalk onion
This Chicken, Potato, and Veggie Stir-Fry is a nutritious and tasty meal that's quick to prepare and perfect for any night of the week. Combining tender chicken breasts with fresh vegetables like green pepper, zucchini, and potatoes, all lightly seasoned and stir-fried to perfection, makes for a balanced and satisfying dish.
Instructions:
- Slice the chicken breasts into thin strips.
- Dice the potatoes into small, even cubes to ensure they cook uniformly.
- Slice the green pepper into strips.
- Slice the zucchini into rounds or half-moons.
- Finely chop the green onion.
- Heat a large stir-fry pan or skillet over medium-high heat.
- Add 1 tsp of olive oil to the pan and let it heat up.
- Add the diced potatoes to the pan. Stir occasionally and cook for about 8-10 minutes until the potatoes are golden brown and tender. If they start to stick, add a small splash of water to the pan.
- Once the potatoes are tender, push them to one side of the pan and add the sliced chicken to the other side.
- Cook the chicken for about 5-6 minutes, stirring frequently, until it is no longer pink and completely cooked through.
- Add the green pepper and zucchini to the pan with the chicken and potatoes.
- Stir everything together, and cook for an additional 4-5 minutes until the vegetables are tender but still crisp.
- Sprinkle a dash of black pepper over the stir-fry.
- Add the finely chopped green onion and stir everything together until well combined.
- Cook for another 1-2 minutes to let all the flavors meld together.
- Remove the stir-fry from the heat and transfer to a serving dish.
- Enjoy your Chicken, Potato, and Veggie Stir-Fry hot.
This Chicken, Potato, and Veggie Stir-Fry is not only delicious but also full of nutrients and flavor. By following these simple tips, you can make a quick, healthy, and scrumptious meal that the whole family will enjoy. Happy cooking!
Chicken, potato and veggie stir-fry FAQ:
The chicken should be cooked for about 5-6 minutes, stirring frequently, until it is no longer pink and completely cooked through.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.
Yes, you can substitute potatoes with sweet potatoes, carrots, or even cauliflower for a different flavor and texture.
A large stir-fry pan or skillet is recommended to ensure even cooking and enough space to stir the ingredients comfortably.
The potatoes are done when they are golden brown and tender. You can test doneness by piercing them with a fork; they should be soft.
Cooking Tips:
- Cut all ingredients into similar sizes to ensure even cooking.
- Pre-cook the potatoes in the microwave or by boiling to speed up the stir-frying process.
- Use a high smoke point oil like olive oil and ensure your pan is hot before adding the ingredients to get a good sear.
- Stir continuously to prevent sticking and to cook everything evenly.
- Feel free to add additional spices or sauces like soy sauce, garlic, or ginger for extra flavor.
Nutrition Facts
1 ServingsCalories 370kcal
Protein 44g
Carbohydrates 36g
Fiber 6g
Sugar 8g
Fat 10g
More recipes
Gnocchi with whole-grain wheat flour and olive oil
Wholesome gnocchi made with whole-grain wheat flour and olive oil.
05 May 2026Mediterranean spinach pasta with tomatoes and white beans
A quick, healthy Mediterranean spinach pasta with tomatoes and beans.
05 May 2026Lemon-garlic chicken with broccoli and parsley
Quick lemon-garlic chicken with broccoli and parsley, perfect for weeknights.
05 May 2026Mixed mushroom and sage risotto
Creamy mixed mushroom and sage risotto, perfect for mushroom lovers.
05 May 2026