Simple Stir Fry

Simple Stir Fry

45
Mar Mitchell 0

"The simplest stir fry recipe on our site so far! Simplicity is beauty, so try this recipe - it's a beautiful thing! Serve over a bed of hot cooked rice if desired. Delicious!"

Ingredients {{adjustedServings}} servings 305 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1102 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  1. Melt butter/margarine in a medium skillet over low heat. Add chicken, onion and green bell pepper and saute all over low heat for 4 to 6 minutes, stirring occasionally and turning chicken pieces. Season with paprika, garlic salt and seasoned salt to taste.
  2. Cover skillet and let cook until chicken is done and juices run clear, about 15 minutes. When chicken is cooked through add soup and water and let simmer, stirring. When liquid has reached the consistency of a sauce, the dish is done.
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Reviews 45

  1. 55 Ratings

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JOSIE
9/11/2003

This is definitely not a stir-fry...more like a soup fry. I did not care for this at all, but my baby girl did eat a lot of it..so it wasn't a complete waste. I didn't have any cream of mushroom, so I substituted cream of chicken and threw in a jar of mushrooms. Maybe that's what went wrong. I also added some ground pork because I didn't have quite 1 pound of chicken. Usually stir-fries are "dry" not moist. If your short on time and don't have much in the cupboard..then maybe. Just make sure you have the pizza guy on speed dial.

DREGINEK
7/23/2003

I cannot say enough good things about this recipe! First, it is so versatile...you can add and subtract veggies as you please. Second, it is so easy...highly recommended for first time stir-fry cooks. Lastly, and most importantly, it was soooo good. We all loved it. My 5yr old devoured her helping as did my hubby and roommate. Served over brown rice and next time, I will have to double the recipe because we couldn't get enough! Thank you for sharing this recipe Mar!

CHRISANNSMITH
2/12/2004

Like the other cooks, I used olive oil instead of butter and sauteed small chicken strips in three cloves of garlic, 1/2 an onion, paprika, salt, pepper and soy sauce. When the chicken was no longer pink I added one can of mushroom condensed soup (no water. Serve this over rice for a delicious meal. My fiance hates to be experimented on, but he loved it. No leftovers. Very quick this way.