Easy Chicken Stir Fry

Living where we do, we have come to expect higher prices on food. Our town has nothing to offer, so we only eat out on our bi-weekly trip to Miles City.  I miss our favorite Chinese restaurant back home;  they always made sure you got more than you paid for.  While they served many favorites, CHICKEN STIR FRY was one of the favorites we loved so much, I began preparing it at home, so we could enjoy it more often.Chinese food is probably one of the favorite cuisines that we like to eat often. So when I decided to cook a stir fry, I knew I was going to have to go with frozen vegetables since they are a lot cheaper than fresh at the moment.   Rice is an inexpensive side dish and you can serve more of it along with vegetables to help with budget costs. And I can't leave out my new Soy Sauce Substitute I made. If you are like me and trying to cut back on soy products, then you want to give it a try.

Frog's Lilypad - Chicken Stir Fry: chicken, veggies, rice, and seasonings together makes a frugal family favorite. Quick and easy for those busy weeknights. frogslilypad.net

Chicken Stir Fry


  • 2/3 cup soy sauce substitute

  • 1/4 cup brown sugar

  • 1 TBSP corn starch

  • 1 TBSP minced garlic

  • 1/4 tsp red pepper flakes

  • 1 pack boneless chicken tenderloins

  • 2 TBSP oil

  • 1 green bell pepper sliced

  • 1 onion sliced


In a large bowl, combine soy sauce, brown sugar and corn starch until smooth. Mix garlic red pepper flakes to mixture. Add chicken and stir, let sit for a least 15 minutes.

Heat oil in pan and cook bell pepper, onion and vegetables until tender. Remove from pan. And add chicken. RESERVE THE LIQUID FROM THE CHICKEN. Cook chicken about 3 minutes on each side and return the vegetables and marinade liquid to the skillet. Bring to a boil and turn down. Cook until chicken is not longer pin and veggies are tender. About 5-7 minutes. Serve over rice.