Simple Stir Fry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Simple Stir Fry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Simple Stir Fry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound skinless, boneless
• chicken breast halves, cut into
• bite size pieces
• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup butter
• 1 teaspoon paprika
• 1 teaspoon garlic salt
• seasoning salt to taste
• 1 (10.75 ounce) can condensed
• cream of mushroom soup
• 1/2 cup water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt butter/margarine in a medium skillet over low heat

Step 2: Technique & Execution

Add chicken, onion and green bell pepper and saute all over low heat for 4 to 6 minutes, stirring occasionally and turning chicken pieces

Step 3: Technique & Execution

Season with paprika, garlic salt and seasoned salt to taste

Step 4: Technique & Execution

Cover skillet and let cook until chicken is done and juices run clear, about 15 minutes

Step 5: Technique & Execution

When chicken is cooked through add soup and water and let simmer, stirring

Step 6: Technique & Execution

When liquid has reached the consistency of a sauce, the dish is done.