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Easy Chicken Stir Fry

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Course Main Dish
Servings 4 Servings


  • 4 tablespoons soy sauce OR coconut aminos
  • 1 tablespoon ketchup
  • 2 teaspoons ground ginger or grate some fresh
  • 2 cloves garlic pressed
  • 3 skinless boneless chicken breast halves thinly sliced, about 3/4 pound
  • 1 tablespoon vegetable oil use me first
  • 1 tablespoon sesame oil use me second
  • 6 green onions cut into 1-inch pieces
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 4 cups hot cooked brown rice


  • Mix soy sauce, ketchup, ginger, and garlic in a resealable heavy-duty plastic bag.
  • Add chicken; seal bag and turn to coat with marinade.
  • Let stand 15 minutes.
  • Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.
  • Add green onions and bell peppers; stir-fry until crisp-tender.
  • Remove from skillet.
  • Heat remaining 1 tablespoon oil in a skillet.
  • Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.
  • Stir in bell pepper mixture.
  • Serve with brown rice.


Per serving: 436 Calories; 9g Total Fat; 27g Protein; 9g Fiber; 61g Carbohydrate; 51mg Cholesterol; 670mg Sodium
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