Chicken Stir Fry Recipe

This is a very tasty and colorful chicken stir fry recipe to serve with cooked rice.

A good recipe for chicken breast and one of the quick chicken recipes you might want to save for yourself.

I needed to use up a green and a red pepper, so decided to slice up a boneless chicken breast, stir fry it, then added garlic, sliced onion, the cut up peppers, a can of pineapple tidbits and a few blanched almonds.

As you can see, it turned into a sweet and sour chicken recipe, a recipe for boneless chicken, and it was oh so good!

This made enough for 2 large servings.

Here it is to share with you:


  • 1 tbsp. canola cooking oil or olive oil
  • 1 boneless, skinless chicken breast, cut into thin slices
  • 2 cloves garlic, crushed
  • 1/2 medium onion, sliced lengthwise into thin slices
  • 1 green pepper, washed and seeded, cut into 1" chunks
  • 1 red pepper, washed and seeded, cut into 1" chunks
  • 1 14 oz. can pineapple tidbits
  • 1/4 - 1/2 cup blanched almonds

  • Sauce:
  • Mix together:
  • 1 heaping tsp. cornstarch
  • 1 tsp. chicken granules
  • 1 tbsp. soy sauce
  • juice from pineapple tidbits


  • Heat oil in a 10" frying pan over medium high heat, add sliced chicken and cook until no longer pink.
  • Add garlic and onions.
  • Reduce heat to medium.
  • Saute with the chicken 4-5 minutes, do not brown.
  • Add peppers and saute for a couple of minutes.
  • Add sauce mixture, stir to coat and cook until thickened.
  • Stir in pineapple tidbits and almonds.
  • Heat through while stirring a couple of times.

  • If you prefer the sauce thinner, add a little water.

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