We LOVE Asian cuisine, but it is so hard to find a good restaurant in Tallahassee and a healthy option to boot!  So last week while at a friend’s home for dinner, we were introduced to this simple chicken and veggie stir fry dish that was topped off with a Korean Teriaki Sauce that we thought was A-MAZING!  We enjoyed it so much I decided to make it for us at home.

Here’s the lowdown on how to make it for yourself!

Chicken and Veggie Stir Fry

Chicken & Veggie Stir Fry


  • 2 Boneless Chicken Breasts, diced
  • 1 Red Bell Pepper, diced
  • 1 Yellow Bell Pepper, diced
  • 4 Garlic Cloves, diced
  • 1/2 Carrots, shredded
  • 1 medium Zucchini, diced
  • 1/4 cup Onion, diced
  • 1/2 cup Water Chestnuts, diced
  • 1 bag Broccoli Salad
  • 3 tbsp Olive Oil

In a large skillet or WOK heat olive oil and garlic for 5 minutes (careful not to scorch the garlic).  Add diced chicken and cook for 10 minutes over medium heat.  Add remaining vegetable ingredients and cook until veggies begin to wilt, stirring occasionally.  Finish with your favorite stir fry sauce.  I stuck with the Korean Teriaki Sauce since we loved the flavor so much.

The original dish we had was served over rice, but I decided to leave that out for this go round.

**Original recipe idea credit to our friend Jessie Frierson**

4 thoughts on “Chicken and Veggie Stir Fry & ’86 the RICE

    1. It’s definitely a new fav of ours! I have the hardest time getting a sauce that I like for it though. 😉

  1. I love making stir fry because it’s super easy weeknight dinner to do. A good trick that I found by accident was to marinate the chicken with rice vinegar before cooking it and it taste delicious.

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