Chicken Veggie Stir Fry

Quick, easy, HEALTHY Chicken Veggie Stir FryMy studly husband is such an amazing cook.  It was a huge selling feature when we started dating.  But life has just been so crazy for him, he hasn’t spent much time cooking at all. This week he has a rest week from the gym and so I came home to him cooking up this incredibly delicious and healthy dinner for us! >swoon<Quick, easy, HEALTHY Chicken Veggie Stir FryHe pretty much threw into a pan all the veggies we had in the house: green beans, carrots, cabbage, onion, garlic, and corn with some chicken and cashews.  Yummm.Quick, easy, HEALTHY Chicken Veggie Stir FrySauteed up in some peanut oil, chili paste, garlic, salt and pepper and topped on some brown basmati rice…Quick, easy, HEALTHY Chicken Veggie Stir FryAnd whoa. What a dinner!  Once plated we also added some sriracha and hoisen on top for a little more heat and flavor and then we had ourselves a super healthy, super nutritious, fast and easy weeknight dinner.  I love it when my husband cooks! 🙂

Chicken Veggie Stir Fry
Quick, easy, HEALTHY
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Total Time
30 min
Total Time
30 min
  1. 2 chicken breasts, cubbed
  2. 1/2 lb of green beans, cleaned and trimmed
  3. 1 cup of julienned carrots
  4. 1/2 white onion, sliced
  5. 3 cloves of garlic, minced
  6. 1 cup of sliced cabbage
  7. 1 corn on the cob, corn trimmed off
  8. 1/2 cup of dry roasted unsalted cashews
  9. 2 tablespoons of peanut oil
  10. 1 tablespoon of chili paste
  11. 1 teaspoon of salt
  12. Sriracha and Hoisen to taste
  13. 1 cup of brown basmati rice
  1. Add rice to 2 cups of water and bring to a boil.  Reduce heat and simmer until liquid is absorbed and rice is tender.  Start this before prepping veggies, etc.  This will take at least 30 minutes.
  2. Heat 1 tablespoon of oil in large saute pan on medium heat. Add onions and 2 tablespoons garlic and saute for 2 minutes.  Add chicken and saute for another 5 minutes.  Add carrots, green beans, cashews, corn, salt, and saute until chicken is done and carrots are tender, mix often.
  3. Meanwhile, in a separate bowl, mix 1 tablespoon of oil, chili paste, and 1 minced garlic clove.
  4. Add cabbage and oil mixture to pan and and saute together for another couple of minutes.  Add additional salt if needed.
  5. Serve on top of rice.  Add sriracha and hoisen to taste.
Served From Scratch


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  • I love that you brag on your husband so much, I do the same thing. I totally spoil him with praise and bragging, it’s so fun! However, I must say, when it comes to cooking, he’s disturbed . . . . he has good taste but just ruins stuff and doesn’t know what stuff is . . . he needs clear recipes with clear directions and photos too if possible! Oh, back to this stir fry, I love it – – cashews, hoisin and corn!!! yes!!!

  • Making this tonight- for real!!!!!!! It looks soooo good and I was just trying to think of something healthy to make, I can’t waittttttt- thanks for the idea, I forget about stir fry!

    • Yay!! Dan’s ‘sauce’ was super simple- he said he wanted to “let the flavors of the veggies come out,” which really meant we didn’t have any soy sauce in the house 😉 xoxox

      • AHHH HAHAA! I just went to the store and bought everything I need, (and actually grabbed some soy sauce b/c we’re out too, ha!)