Hey everyone! Today, I’m excited to share a delicious, protein-packed recipe for a paprika and chicken stir-fry that’s as colorful as it is tasty. If you’re looking to whip up something quick with whatever’s in your fridge, this one’s super flexible—you can swap bell peppers for green peppers or use chicken thighs instead of breasts. Let’s get cooking!
It’s so easy, you’ll be done in no time!
Ingredients (Serves 2)
- 2 chicken breasts (or thighs, your call!)
- 2 bell peppers (red or yellow for that vibrant look)
- 1 green pepper
- Olive oil
- Minced garlic (or garlic paste from a tube)
- Basil paste (or basil sauce)
- Salt
- Optional: A pinch of consomé powder (for extra flavor)
Instructions
- Prep Time: Slice the chicken, bell peppers, and green pepper into bite-sized pieces.
- Cook the Chicken: Heat a splash of olive oil in a frying pan over medium heat. Add the garlic and let it sizzle until fragrant. Toss in the chicken and cook until it’s golden on both sides and cooked through.
- Add the Veggies: Throw in the bell peppers and green pepper, stir-frying quickly until they’re just tender. Add the basil paste (or sauce) and mix well to coat everything evenly.
- Season: Taste and adjust with salt if needed. If the flavor feels a bit flat, a pinch of consomé powder can give it a nice boost.
Here’s what the finished dish looks like!
Green peppers alone work fine, but adding bell peppers makes it so colorful and appetizing. Chicken thighs are just as great, so use whatever you prefer. ^_^
A Few Tips
- Garlic: A little goes a long way! Even a small amount adds depth, and frying it brings out a nutty, mouthwatering aroma. If garlic’s not your thing, feel free to skip it.
- Consomé Tip: If you’re using consomé powder for extra flavor, watch the salt—consomé’s already salty, so you might not need any extra. Sometimes consomé alone does the trick!
- Fresh Basil: If you’ve got fresh basil (maybe from your garden or the store), you can absolutely use it. Making your own basil sauce is fun if you’ve got the time!
- Basil Paste vs. Sauce: Quick rundown—basil paste is thicker with a stronger basil punch, while basil sauce is smoother and oilier. I used basil sauce this time since I didn’t have paste on hand, and it turned out light and delicious.
This stir-fry is all about simplicity and flavor. Cooking at home can feel like a chore sometimes, especially when you’re short on time or energy. But a quick stir-fry like this saves both time and money—chicken’s pretty budget-friendly! Plus, the best part about cooking for yourself is tweaking it to your taste.
Even if it doesn’t turn out perfect the first time, don’t sweat it. Every attempt makes you better—your second try will beat the first, and the third will be even better. Let’s keep at it together, cutting corners the smart way!
I mean, I’ve had my fair share of kitchen disasters even after cooking forever, haha.
I’ll keep sharing easy, tasty recipes here, so stay tuned for more!
Thanks for reading to the end, as always. Give this a try and let me know how it goes!
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