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Stir Fried Chicken With Bell Peppers

20 mins

15 mins


This is a perfect meal to use up leftover chicken. This version of the stir-fry is enhanced by the sweet and sour effect of pepper and mango. As for the maple syrup, it balances the tangy taste of Vietnamese dipping sauce (nuoc-Cham). Asian flavors that go very well with the jasmine rice served as an accompaniment.


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Chicken Stir Fry Ingredients

  • 125 ml (1/2 cup) sodium-reduced chicken broth
  • 125 ml (1/2 cup) of water
  • 30 ml (2 tbsp.) Vietnamese dipping sauce (nuoc-Cham)
  • 30 ml (2 tbsp.) maple syrup
  • 15 ml (1 tbsp.) cornstarch
  • 2.5 ml (1/2 tsp) sriracha sauce, or more to taste
  • 450 g (1 lb.) boneless, skinless chicken breast halves
  • 30 ml (2 tbsp.) vegetable oil
  • 2 celery stalks, minced
  • 1 red pepper, seeded and julienned
  • 1 ripe mango, peeled and diced
  • Coriander leaves, to taste


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In a bowl, whisk together the broth, water, Vietnamese sauce, maple syrup, cornstarch and sriracha. To book.

On a work surface, cut the breast halves in half lengthwise, then into strips. Cut the longer strips in half.

In a large non-stick skillet over high heat, cook half the chicken at a time in the oil on one side only for 3 minutes or until nicely browned. Salt and pepper. Flip and continue cooking for 2 minutes. Reserve on a plate. if you want a best chicken stir fry sauce recipe easy so don’t worry about it here is a chicken stir fry sauce recipe in just 5 minutes.

Return all the chicken to the skillet and pour in the sauce. Bring to a boil and simmer until the sauce thickens slightly. Add celery and bell pepper. Mix well to coat with sauce. Adjust seasoning.

In deep plates or bowls, divide the mixture of chicken and vegetables. Garnish with mango and coriander leaves. Serve with jasmine rice, if desired. If you Want a know more about chicken stir fry with vegetables so watch this video for best chicken stir fry recipe

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