Search This Blog

Veggie Stir Fry with Chicken Fajitas

Veggie Stir Fry
A new week, a new day!  How are you guys?  Its been a long time since my last post. Turns out I am cooking for myself. My solitary lunches are generally salads. I know, it sounds kinda boring for some of you. Some days I find it boring too.
A simple stir fry with lots of veggies is interesting enough, I guess. Choose your favorite seasoning and add your own touch.

Red Bell Pepper - 1/2 cup
Yellow Bell Pepper - 1/2 cup
Baby Carrots - 1/2 cup
Green Peas - 1/2 cup
Green Beans - 1/2 cup
Garlic and Herb Seasoning - 1/2 tsp
Red Chili Powder - 1/2 tsp
Oil - 1 1/2 tbsp
Chicken Fajitas - 1/2 cup

How to cook Veggie Stir fry:
  • Julienne slice the bell peppers and carrots.  Use as many colorful veggies you like.  I also used frozen green beans and peas.  Fresh tastes far better than frozen veggies.  I skipped onions this time.

Veggie Stir fry

  • Heat oil in a cast iron or a nonstick pan.  I prefer a cast iron pan for cooking at high heat. Start with the veggies which take longer to cook. Add carrots and green beans.  Saute at high heat for about a minute. Now add bell peppers and peas.  Saute for another minute.
  • Lastly, add all the seasonings and fajita chicken strips - chili powder, salt, garlic herb seasoning.  Saute for a couple more minutes and your meal is ready to enjoy.
  • I have used chicken as the protein here.  Vegetarians can use grilled Paneer (Indian Cottage Cheese) cubes as well.  And Tofu would be great for vegans.
  • If you like Chinese style stir fry, add soy sauce and teriyaki sauce.  For Mexican flavor, Chipotle seasoning or Taco seasoning would be perfect.


Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.