Easy One Pot Chicken and Veggie Stir Fry Recipe

Total Servings: 2

Total Cost for All Ingredients: $18.61

Cost Per Serving: $9.31

Table of Contents

Ingredients & Costs*

.83 lb thin sliced chicken breast ($5.62)
8.8 oz whole grain brown rice ($2.18)
1 red bell pepper, diced ($1.44)
1 orange bell pepper, diced ($1.44)
8 oz baby bella sliced mushrooms ($1.98)
1 yellow onion, diced ($0.79)
11.4 oz Kikkoman stir fry sauce ($3.88)

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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made for this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com we can update this post.

FAQs About This Recipe

Can I add more chicken?

Yes! We used .83 pounds in this recipe which was three thin-sliced chicken breasts. There were four chicken breasts in the package and in hindsight, we should have used them all. It would have been 1.05 pounds and still proportioned well for the meal.

How should I store this recipe?

We use 3.4 cup glass meal prep containers for this recipe. This recipe will fill two of these meal prep containers to the top, so adjust accordingly if you’re looking for smaller portions. As long as your containers are airtight and microwaveable, you’re good to go!

Tips From the Kitchen

Use a different rice: I used brown rice just because it’s generally my go-to rice. Had I thought about it a bit, I probably would have used a rice that absorbs liquid better. When I reheated it three days later, the rice was a bit soggier than I expected.

Use slightly less sauce: If you’re like me and typically use brown rice, then you could just opt to use slightly less stir fry sauce for the recipe. I would recommend going with closer to 10 ounces instead of 11.4.

Precook and season the chicken: If you have a few extra minutes and want to add even more flavor to this recipe, I recommend seasoning the chicken with salt, pepper and crushed red pepper and cooking it separately in 1 tbsp of olive oil. Once the chicken is brown on both sides, continue with the recipe as directed in step two.


Easy One Pot Chicken and Veggie Stir Fry Recipe

Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
Course Main Course
Cuisine Chinese
Servings 2
Calories 643 kcal


  • 2 Ello 3.4 Cup Meal Prep Containers
  • 1 Medium 4+ Quart Cooker Pan with Lid


  • .83 lb thin sliced chicken breast sliced into 1 inch pieces
  • 8.8 oz whole grain brown rice
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 8 oz baby bella mushrooms sliced
  • 1 yellow onion diced
  • 1 broccoli head cut into florets
  • 11.4 oz Kikkoman stir fry sauce


  • Cook rice as directed on the product packaging. If microwaving the rice, wait until you are close to or finished cooking the rest of the recipe.
  • Slice the chicken breast into equal pieces, cut the broccoli into florets, and dice the bell peppers and onion.
  • Over high heat, add the Kikkoman stir fry sauce to a medium baking pan (with a lid), uncovered.
  • When the sauce begins to boil, reduce the temperature to medium then add the chicken, bell peppers, sliced mushrooms, onion and broccoli. Cover and allow to cook for 10 minutes while stirring occasionally.
  • Turn off the stove, line the bottom of your meal prep containers with rice and top with the one pot recipe.


Calories: 643kcalCarbohydrates: 134gProtein: 23gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 119mgPotassium: 2.134mgFiber: 16gSugar: 16gVitamin A: 5.621IUVitamin C: 428mgCalcium: 225mgIron: 6mg
Tried this recipe?Let us know how it was!