Creamy Chicken Vegetable Stir Fry

I love stir fry!  It’s so light, healthy and a great way to get a bunch of veggies in.  I wanted to make stir fry for dinner the other night, but I was also craving something kind of “comfort foody”…so I came up with this recipe!

It’s like stir fry, only creamy and comforty!

Kev’s brother gave us a rice cooker for Christmas and we also bought some fun rice at the Costco the other night.  It’s a mix of brown rice, wild rice and red rice and it’s dang awesome!  This recipe was the perfect thing for us to try out our new rice cooker and rice.

Anyway, here’s the recipe for the Creamy Chicken Veggie Stir Fry.  You can put it atop rice, quinoa or noodles.  My kids aren’t big “rice fans”, so I made some egg noodles for them and they gobbled this right up!

Creamy Chicken Vegetable Stir Fry

(makes 8 servings)

• 2 lbs. boneless, skinless chicken breast; cut into chunks
• 2 cans cream of chicken soup (or use my recipe for cream of chicken soup substitute)
• 3/4 cup low sodium chicken broth
• 1/2 cup non-fat plain Greek yogurt
• 3 carrots; chopped
• 2 stalks celery; chopped
• 3 cups broccoli florets
• 1/2 onion; chopped
• 1 cup peas

This pic shows the ingredients I used (including the stuff I used for the homemade Cream of Chicken Soup.)  I didn’t include the chicken or veggies in this pic though.

Cook the chicken however you would like.  You can use leftover chicken or rotisserie chicken too.  I just cooked the chicken in my electric frying pan and seasoned it with a little lemon pepper.

FYI, I just put a couple tablespoons of olive oil in the pan and brown the chicken a little.  Then I add a little bit of water, sprinkle it with lemon pepper and cover it with a lid, stirring occasionally until done.

When the chicken was done, I transferred it out of the pan and then prepared the veggies!

I cut them all up (you could also use frozen veggies to simplify this step.)

I then put a spoonful of coconut oil (you could also use olive oil) in the electric frying pan, melted it and then added the veggies!

I stir fried the veggies for about 5-7 minutes and then added some frozen peas in.  I cooked all the veggies together for 3-5 more minutes.  You can cook them longer if you like your veggies a little softer.

While the veggies were cooking, I made the sauce.

I made 2x my recipe for Cream of Chicken Soup substitute (you could also just use 2 cans of cream of chicken soup.)  When that was made, I added 3/4 cup chicken broth  and 1/2 cup yogurt to the mixture.  I stirred it all together until it was bubbly and thickened.

Then I threw everything together in the electric frying pan; the veggies, chicken and sauce.  I cooked it for a minute or two and then it was ready!!

Here’s how our rice turned out!  It was tasty!

And here’s my plate!!  It turned out so yummy!

Yes, this recipe is a little bit of a pain in the bum.  It’s not hard to make at all, but it IS a little hard to juggle all the components of it; the rice, chicken, veggies and sauce.

It’s worth it though.  We also enjoyed the leftovers for a couple days too.

Nutritional Facts:  I estimate this recipe makes about 8 servings.  These facts are for just the chicken, veggies and sauce.  I did not include the rice, noodles, quinoa, etc. in the estimations.  I also calculated it used my homemade Cream of Chicken soup recipe.

Creamy Chicken Vegetable Stir-Fry
8 servings

Calories: 223
Total Fat: 7 g
Cholesterol: 74 mg
Sodium: 365 mg
Total Carbohydrate: 11g
Dietary Fiber: 2 g
Sugars: 5 g
Protein: 29 g

I hope you all enjoy this!!

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