Chicken Stir Fry

    30 minutes

    This is a good 'master' stir fry recipe which can be customised to the veggies you have on hand. It is perfect served over couscous or rice.

    56 people made this

    Serves: 4 

    • 2 tablespoons plain flour
    • 1 teaspoon garlic powder
    • salt and pepper to taste
    • 500g skinless, boneless chicken breast meat - cut into cubes
    • 1 teaspoon vegetable oil
    • 1 red capsicum, sliced
    • 1 small onion, chopped
    • 1 cup sliced zucchini
    • 1 cup sliced fresh mushrooms
    • 1/4 cup (65ml) chicken stock
    • 1/4 cup (65ml) Italian salad dressing

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Mix flour, garlic powder, salt and pepper together in a resealable plastic bag. Add cubed chicken to the bag and shake until well coated.
    2. Heat the oil in a large frypan over medium heat. Add the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the capsicum, onion, zucchini, mushrooms, chicken stock and Italian dressing. Cover and simmer until vegetables and meat are tender, about 10 minutes.

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    Reviews in English (34)


    I made this on Labour Day and had to substitute for items I didn't have on hand. (Substituted asparagus for the zucchini, italian seasoning for the garlic powder and balsamic vinagrette for the italian dressing). We really, really enjoyed it and I'd like to try it again with the proper ingredients. My only regret is that we didn't have any white wine to drink with it.  -  07 Sep 2009  (Review from Allrecipes USA and Canada)


    For the person who's chicken turned out soggy---make sure to brown the chicken very well over medium high heat to sear and create a crust. The main point of the flour is to thicken the sauce while cooking. Also, I make my own italian dressing, as the bottled kind has way too much sodium for my likeing and also to many other "strange ingredients"  -  02 Oct 2011  (Review from Allrecipes USA and Canada)


    This was a great dish. We used shrimp instead of chicken (cook separately and add shrimp at the end or they will be over done), vegetable stock instead of chicken stock, and extra zucchini in place of the mushrooms. We also did what other commenters said and used balsamic vinegar instead of Italian. We served it over couscous. I'll definitely be making this again!! It had great flavors, I cleaned my plate. We made the '4 servings' but it was just enough for two people.  -  04 Sep 2011  (Review from Allrecipes USA and Canada)