This Chicken Potato Stir Fry recipe can be served alone, over a salad, or over a bowl of rice. Three different meal possibilities cooked in one pan—it doesn't get much easier!
Ingredients:
- 1 pack of boneless skinless chicken breasts
- 1 bag of frozen bell pepper and onion stir fry mix
- 1 12 ounce can of diced tomatoes with green chilies (if you prefer a milder version, use plain diced tomatoes without the chillies).
- 1 bag of frozen or refrigerated hash browns
- 1 tbs. Dill
- Salad ingredients (optional)
- Rice (optional)
- Spray a large pan with a non stick cooking spray.
- Dice the chicken into bite size pieces.
- Cook the chicken over medium heat for ten minutes, or until cooked throughout.
- While the chicken is cooking, prepare salad and/or rice if desired.
- If you are using fresh onions and bell peppers, slice into think strips and add to the chicken. However, if you are using the frozen bell pepper and onion stir fry mix, simply add the mix to the chicken.
- Pour the diced tomatoes with green chilies into the pan and mix well.
- Add the frozen hash browns, and cook for ten minutes, or until all of the ingredients are heated throughout.
- Serve alone, on top of a salad, or over a bowl or rice.
- This recipe can be prepared ahead of time, and stored in the refrigerator until ready to heat. Simply prepare as directed, and then store in an airtight container or bag. When you're ready to eat, re-heat on the stove or in the microwave.
- If this becomes a family favorite recipe, be sure to keep the key ingredients on hand, including: frozen bell peppers and onion mix, frozen hash browns, diced tomatoes, and chicken broth. The only thing you'll have to pick up from the store is some boneless, skinless chicken breasts. In addition, the basic ingredients in this recipe can be used in many other recipes as well.
