Herb & Garlic Chicken Stir Fry

Herb & Garlic Chicken Stir Fry

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Jessica Morgan


I was playing around with Lipton soup mixes as Marinades as this was one of the best dishes I've ever made.


★★★★★ 1 vote

1 Hr
30 Min
Pan Fry


  • 2 c
  • 1/4 c
    olive oil
  • 1 pkg
    lipton herb & garlic soup mix
  • 2-4
    chicken breast halves, skinless and boneless
  • 2-4
    small zuchini
  • 1 medium
    onions, vidalia, peeled, chopped
  • 2-4 medium
    potatoes, cubed

How to Make Herb & Garlic Chicken Stir Fry


  1. Mix the water, oil and soup mix in a gallon zip seal bag. Mix well (should look like salad dressing). Reserve 1/4-1/2 cup of liquid. Add chicken breasts to bag and marinate over night in fridge. (If you need to do it quick, fork prick all of the breasts and marniate for a 1/2 hour.)
  2. Saute breasts in olive oil about 3-5 minutes each side until brown. Cut into 1 inch pieces and set aside in a covered dish.
  3. Saute potatoes, sliced zucchini and onion until onion is translucent. Add reserved liquid and simmer covered until potatoes are done. (you will need to add more water, but it isn't necessary to completely cover the potatoes about half way is sufficient).
  4. Add Chicken pieces and reduce liquid to as thick of a sauce as you desire (I usually reduced by about 1/2).

Printable Recipe Card

About Herb & Garlic Chicken Stir Fry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtags: #Garlic #zucchini #Herb

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