HEPP’S Chicken Stir Fry


Here at HEPP’S we spend a lot of time in our test kitchen taking everyday meal ideas and enhancing them with our many salts.  This is a very basic recipe but can have so many different flavors depending on how you season it.

Serves 4

Cooking and Prep time 30 minutes


  • 2 skinless, boneless chicken breast halves, thinly sliced or cubed
  • 1 1/2 tablespoons teriyake sauce or favorite marinade
  • 1 medium red pepper, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 zucchini cut in halves.
  • 1 cup sliced or shaved carrots
  • 1 large hand full of snap peas or any other favorite vegetable
  • 1/2 cup red onion thinly sliced
  • 2 tablespoons sesame/olive oil
  • 1 teaspoon HEPP’S Roasted Garlic salt
  • 1 teaspoon HEPP’S Thai Ginger salt
  • 2 cups brown rice


  1. Bring water to a boil in a saucepan over high heat, add rice and HEPP’S Thai Ginger salt .
  2. Trim and cut chicken,  place in bowl, cover with marinade and place in refrigerator.
  3. Heat 1 tablespoon sesame/ olive oil in a large skillet over medium-high heat. Cook and stir bell peppers, zucchini, snap peas, carrots, any other vegetable and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  4. Remove chicken from marinade. Heat 1 tablespoon sesame/ olive oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.  Finish with HEPP’S Roasted Garlic salt and desired amount of teriyake sauce.

Alternatives- HEPP’S Scorpion, Ghost Pepper or Habanero for kick, Chipotle for extra flavor.  


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