Cuban Chicken Stir Fry

Cuban Chicken Stir Fry


  • 2 red bell peppers diced
  • 2 garlic cloves finely chopped
  • 1 yellow onion diced
  • 1 cup sliced mushrooms
  • 1 cup frozen organic corn
  • 2 cups fresh or frozen broccoli florets
  • 3-4 chicken breasts cut into 1-inch pieces
  • 4 TBSP olive oil or avocado oil
  • 1 tsp ground ginger
  • 1 tsp white rice vinegar
  • 1 tsp liquid aminos


  • Cook the chicken in olive oil in a large pan over medium heat. Remove chicken from the pan and set aside.
  • Add the ginger, white rice vinegar, and liquid aminos into a bowl with the veggies. Mix well.
  • Transfer veggies to the sautée pan. Cook over medium heat, stirring occasionally for 5-7 minutes. Return chicken to the pan and heat through.
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