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Skinny Chicken Stir Fry

Stir Fry, anyone? I’ve been wanting to make a chicken stir fry for so long, but I didn’t want to use any oils that are usually used in stir fry. It’s taken me a little while to get this recipe together, and for all you Chinese food fans, I apologize for that. We’ve decided to go ahead and start planning our weekly meals, so I made sure one of these meals would be stir fry! This is a quick, easy dish that is not just yummy, but it’s clean eating! You’ll notice the pictures use white rice, but the recipe says brown. The nutrition content accounts for  brown rice, so do as I say, not as I do.

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Servings: 3

Amount per serving: 263 calories—27g carbs—7g fat—29g protein—5g sugar


  • 1 cup cooked brown rice
  • 2 bell peppers, chopped or sliced
  • ½ onion chopped
  • 1 cup green peas
  • 3 chicken breasts- 4 oz each- cut into bite sized pieces
  • 1 tsp olive oil
  • Cooking Spray**
  • 1 clove garlic- minced
  • 1 teaspoon garlic powder



  1. Cook your rice and peas (separately). While those cook, chop your veggies and the chicken breast.
  2. In a frying pan, heat up the olive oil and the garlic. Cook the chicken until cooked through.
  3. Add the bell peppers, peas, and onion and add the garlic powder. Cook until the veggies are tender but still a little bit crunchy.
  4. **Spray another frying pan with cooking spray and add the cooked rice to it. Stir the rice around for a few minutes (this step can be skipped, but I like the texture it gives to the rice).
  5. Plate the rice, add the chicken and veggies on top and serve!


This is such a yummy and healthy dish! I think it will stay on our menu for awhile!




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