Quick and easy weeknight chicken stir fry packed with protein and veggies, ready in under 20 minutes. Featuring cubed chicken breast, colorful bell peppers, mushrooms, and a flavorful stir fry sauce with soy sauce and red pepper flakes.
1: In a medium size bowl, whisk together red pepper flakes, soy sauce, and red chili flakes. Set aside.
2: Add 2-3 tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
3: Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
4: Add mushrooms and bell peppers, and cook, stirring occasionally, just until crisp tender.
5: Add garlic and cook for an additional minute.
6: Add chicken back into the skillet and stir to combine.
7: Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
8: Bring to a boil, stirring occasionally, and let boil for one minute.
9: Serve with rice and/or chow mein if desired.
