Call for a FREE consultation with Betsy, 805-252-3656

Asian Chicken and Veggie Stir Fry

Chinese Food often has a lot of hidden fats and is layered in thick sugary sauce. This stir fry has a light coating of sauce that gives you just enough of the asian zing without loading on the calories. You could throw this on top of some brown rice and make it a healthy rice bowl or throw on a corn tortilla.

Asian Chicken and Veggie Stir FryINGREDIENTS

  • 2 tbsp olive or coconut oil
  • 2 large chicken breasts, diced into small cubes
  • 1 bell pepper, diced
  • 1 large onion, diced
  • 1 zucchini, diced into small chunks
  • 1-2 tbsp low sodium soy or tamari sauce
  • 1 bag of frozen peas
  • 1 handful pea shoots
  • Optional seasoning: 1 tsp of ginger powder and garlic powder


In a large sized pan or skillet, heat oil on medium high heat. Add the chicken and cook until just browned. Add onions and peppers, cook until slightly browned. Add zucchini and peas, keep cooking until everything is nicely browned, about 6 minutes. Add in soy sauce or tamari and stir well. Throw pea shoots and cook for about 2 minutes.
Remove from heat and enjoy!  Serves 4.

Print Friendly

Tags: , ,

No comments yet.

Leave a Reply

Time limit is exhausted. Please reload CAPTCHA.

Newsletter: Receive monthly realistic tips & recipes
Shopping List
Betsy's Shopping List
Available Now

We will never share your email.

Subscribe & receive Betsy's Shopping List now!
Betsy's Shopping List has all her staple healthy foods as well as the Dirty Dozen List so you know which produce is essential to buy organic.