Simple Chicken and Vegetable Stir-Fry
Cook time
Total time
Serves: 3-4
  • 2 cloves garlic, minced
  • 2 chicken breasts, cut into bite-sized pieces
  • 1 cup green beans
  • juice of 1 lemon
  • 1 tablespoon granulated sugar
  • 1 teaspoon Sriracha
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon Hoisin sauce (if you've never had it before, start with 2 teaspoons and add 1 more if it's not too strong)
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • ½ cup canned mushrooms, rinsed and drained
  • 1 can water chestnuts, rinsed and drained
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 1 red bell pepper, diced
  1. Heat the olive oil in a large skillet or wok. Add in the diced onion and bell pepper and saute for 5 minutes over medium-high heat until softened. Toss in the minced garlic and cook for 1 minute. Add in the chicken and cook until almost all of the pink is gone, but not quite.
  2. Add in the green beans and cook for another 3-5 minutes, then add in the combined lemon juice, sugar, Sriracha, soy sauce, and Hoisin sauce. Combine the cornstarch and water and add that in as well. Cook until slightly thickened, about 5 minutes, then add in the mushrooms and water chestnuts and cook until heated through. Serves 3 on its own, serves 4 when served with rice.
Recipe by The Crepes of Wrath at