Rainbow Chicken Stir Fry with Spicy Yogurt Sauce

This recipe was a total experiment. I knew I was hungry for lots of colorful veggies, and we had chicken breasts in the fridge that had to get eaten. How to spice things up a bit?  We had some leftover plain yogurt that I didn’t want to go to waste, so I thought I’d try to incorporate that as well.

Here’s the result of my little experiment:

Rainbow Chicken Stir Fry with Spicy Yogurt Sauce


  • Mini sweet peppers – I used 2 each of red, yellow, and orange
  • 1 zucchini
  • 2 small yellow squash
  • ½ package mushrooms
  • 2 large boneless skinless chicken breasts
  • 1 cup plain yogurt
  • 2 tsp Thai garlic chili paste
  • 1 tablespoon lime juice
  • 1/2 tsp Garlic powder
  • 1 tsp Chili powder
  • Salt
  • Pepper
  • Olive oil


  1. Dice zucchini, squash, and peppers and sauté with olive oil, salt, and pepper until tender.
  2. Dice chicken breasts and sauté in olive oil with salt and pepper. Add mushrooms to pan when chicken is halfway cooked through.
  3. For the sauce – combine 1 cup yogurt, 2 teaspoons Thai chili paste, ½ teaspoon garlic powder, 1 teaspoon chili powder, and 1 tablespoon lime juice and blend/stir until combined.
  4. Pour yogurt sauce over chicken and veggies and enjoy!


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