Chicken, potato and veggie stir-fry
Enjoy a healthy and delicious Chicken, Potato, and Veggie Stir-Fry featuring tender chicken breasts, savory potatoes, and a medley of fresh vegetables. This quick and easy recipe is perfect for a nutritious weeknight dinner, bursting with flavors from green pepper, zucchini, and a touch of black pepper, all sautéed in a dash of olive oil. Ready in minutes, it's a wholesome meal that satisfies!
- 14 Apr 2025
- Cook time 21 min
- Prep time 10 min
- 1 Servings
- 7 Ingredients
This Chicken, Potato, and Veggie Stir-Fry is a nutritious and tasty meal that's quick to prepare and perfect for any night of the week. Combining tender chicken breasts with fresh vegetables like green pepper, zucchini, and potatoes, all lightly seasoned and stir-fried to perfection, makes for a balanced and satisfying dish.
Ingredients:
Instructions:
- Slice the chicken breasts into thin strips.
- Dice the potatoes into small, even cubes to ensure they cook uniformly.
- Slice the green pepper into strips.
- Slice the zucchini into rounds or half-moons.
- Finely chop the green onion.
- Heat a large stir-fry pan or skillet over medium-high heat.
- Add 1 tsp of olive oil to the pan and let it heat up.
- Add the diced potatoes to the pan. Stir occasionally and cook for about 8-10 minutes until the potatoes are golden brown and tender. If they start to stick, add a small splash of water to the pan.
- Once the potatoes are tender, push them to one side of the pan and add the sliced chicken to the other side.
- Cook the chicken for about 5-6 minutes, stirring frequently, until it is no longer pink and completely cooked through.
- Add the green pepper and zucchini to the pan with the chicken and potatoes.
- Stir everything together, and cook for an additional 4-5 minutes until the vegetables are tender but still crisp.
- Sprinkle a dash of black pepper over the stir-fry.
- Add the finely chopped green onion and stir everything together until well combined.
- Cook for another 1-2 minutes to let all the flavors meld together.
- Remove the stir-fry from the heat and transfer to a serving dish.
- Enjoy your Chicken, Potato, and Veggie Stir-Fry hot.
Tips:
- Cut all ingredients into similar sizes to ensure even cooking.
- Pre-cook the potatoes in the microwave or by boiling to speed up the stir-frying process.
- Use a high smoke point oil like olive oil and ensure your pan is hot before adding the ingredients to get a good sear.
- Stir continuously to prevent sticking and to cook everything evenly.
- Feel free to add additional spices or sauces like soy sauce, garlic, or ginger for extra flavor.
This Chicken, Potato, and Veggie Stir-Fry is not only delicious but also full of nutrients and flavor. By following these simple tips, you can make a quick, healthy, and scrumptious meal that the whole family will enjoy. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 590 grams |
| Energy | |
| Calories 370kcal | 18% |
| Protein | |
| Protein 44g | 30% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 6g | 17% |
| Sugar 8g | 8% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.83g | 6% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 180mg | 33% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.55mg | 43% |
| Vitamin B3 20mg | 119% |
| Vitamin B6 2.29mg | 135% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 110mg | 126% |
| Vitamin E 1.43mg | 10% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 2.82mg | 26% |
| Magnesium, Mg 120mg | 30% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 1840mg | 54% |
| Selenium, Se 40ug | 72% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 2.34mg | 21% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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