Chicken and Vegetable Stir-Fry


  • 12 oz skinless chicken breasts
  • 2 medium yellow squash
  • 3 medium zucchini
  • 1/2 pound of mushrooms
  • Box of macaroni and cheese
  • 1/2 cup of stir-fry sauce


  1. Defrost 12 oz. (about 2-3 pieces) skinless chicken breasts in the microwave for 3-4 minutes.
  2. While the chicken is defrosting, wash and slice the vegetables (2 med yellow squash, 3 med zucchini and ½ pound of mushrooms) and set aside.
  3. Begin preparing the box of Macaroni and Cheese according to the package directions.
  4. Cut chicken breasts into bite sized pieces and add to a large frying pan or Dutch oven with ¼ cup of water.
  5. Cover and let chicken “braise/stew” at medium/ high heat for about 3 minutes and then stir. Cover and cook for an additional 4-5 minutes.
  6. Add the sliced vegetables and ½ cup of sauce to the chicken and cook uncovered, stirring occasionally until vegetables are tender and chicken is cooked through (8-10 minutes).
  7. Serve ¼ the “stir-fry” and ¼ the mac and cheese on each plate.


  • Make a double batch of the “stir-fry” and use it as filling in a wrap for an interesting twist on your lunch sandwich over the next couple of days.
  • A piece of any fresh fruit you have on hand would also go great with this meal. 
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