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Easy Chicken Stir Fry With Carrots and Peas

Updated on April 4, 2015
Cardisa profile image

Carolee is a passionate writer with a love for learning and teaching. She is a published author, poet, blogger, and content creator.

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Cast your vote for Easy Chicken Stir Fry

Here I was,tired of the same old ways of making chicken. I wanted something easy, simple and different.

With this dish you can change it up a bit to make it more Italian. You can omit the soy sauce and the white wine and use Merlot instead. Add a dash of Balsamic vinegar and make a light sauce.

If making the Asian version, serve with rice, couscous or noodles. The Italian version can be served with garlic bread or pasta.

Using other vegetables is also recommended:

  • Broccoli
  • Cauliflower
  • Cabbage
  • Bok Choi
  • Turnip
  • Celery
  • Peppers
  • Red onions for colour

For a totally vegetarian mean substitute the chicken for tofu.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 4-6 persons


2 lbs. boneless chicken breasts, cut in strips

2 medium carrots, sliced

½ cup green peas

1 medium brown onion, sliced

2 gloves garlic

3 tablespoons light soy sauce

Salt and pepper to taste

¼ cup dry white wine

2 tablespoons sunflower oil


First marinate your chicken in the soy sauce and a pinch of salt for about 15 minutes.

Heat oil in wok or skillet on medium and fry garlic until they start to get brown. Add chicken turning up the heat to medium high and cook, stirring, for about six minutes then add carrots. Stir-fry for another five minutes then add peas and stir-fry another five minutes. Add wine and season with salt and pepper to taste. Add onions and stir-fry another minute then turn the heat off.

Serve with rice or cooked noodles. Chicken can be substituted with pork.

Note: soy sauce is a bit salty, so keep tasting to make sure you do not overdo the salting of the dish. Some persons may opt to omit the salt altogether.

Serves 4

Nutrition Data - 1 serving

Amount per serving
Total Fat
7.2 g
Saturated Fat
0.8 g
Polyunsaturated Fat
4.6 g
Monounsaturated Fat
1.4 g
12.3 mg
704.2 mg
246.0 mg
Total Carbohydrate
8.1 g
Dietary Fiber
2.0 g
1.9 g
7.2 g
Vitamin A
39.6 %
Vitamin B-12
1.3 %


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    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      Hi Kenny, thank you for the encouragement. I love stir fry too.

    • saddlerider1 profile image

      saddlerider1 6 years ago

      My sweet Cardisa give it time you have only been here 9 months and you reached the 90's it took me 15 months to reach 100. You will to, as you are creative and very active in the Hubs, be patient. BTW I love stir fry one of my favorite methods of cooking, fast, simple and delicious. Yumms.

    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      Thanks Polly. My score dropped from 92 to 88 in a couple of days, some time I think HP computers don't like me at

    • Pollyannalana profile image

      Pollyannalana 6 years ago from US

      This does look easy and delicious and I believe what you call brown onion is our yellow from the description, know what you mean though, I always call red onion and cabbage purple, because that is how they look! Popping you a couple votes, you are too good to be under 90 and it is getting to be such a struggle!

    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      Thanks you guys for the comments.....

    • lundmusik profile image

      lundmusik 6 years ago from Tucson AZ

      YUMMMMM = I'm bookmarking these

    • FloraBreenRobison profile image

      FloraBreenRobison 6 years ago

      okay-I wasn't sure if I just didn't know the name or if the brown onion just wasn't available where I live :)

    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      I am sorry for the confusion but cooks usually refer to stuff by what it is called.

      There are four common type onions:-

      (1) the brown which is the most common, it is the one with the brown skin, this is probably the one you are used to.

      (2)the white onion and in some case some people say yellow. This one has a paler more delicate skin than the brown. Mostly larger than the brown.

      (3) the red onion, really more like purple

      (4)Shallot - small onions from the white or yellow onion family that is mostly used in French cuisine.

    • FloraBreenRobison profile image

      FloraBreenRobison 6 years ago

      brown onion? I don't think I've seen one-or if I did I didn't know what it was called

    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      I suppose a one or two cheese risotto would go well with it. Make it light and not too heavy on the cheese and you are good to go. Thanks.

    • JT Walters profile image

      JT Walters 6 years ago from Florida

      Hi Cardisa,

      Looks healthy and good. Is Risotto okay to use with this recipe?


    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      Epigramman, your curry chicken hub sounds tasty, what cuisine is it? Thanks for visiting, your comments are very much appreciated.

      One Love


    • epigramman profile image

      epigramman 6 years ago

      hello my friend - always a pleasure to receive your comments at my hub and even more so to come over here and check out your new hubs ...... I always love your recipe hubs too - actually I just made a curry chicken hub last night with peanuts, vegetables and noodles ....

    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      Thanks Capncrunch, I hope you like it.


    • capncrunch profile image

      capncrunch 6 years ago from New Orleans

      Hello Cardisa,

      This looks like a tasty recipe. I will try it. Hubs like these are always welcomed in my opinion. We all must eat! Good Hub!!