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The Best Healthy Chicken Stir Fry

The Best Healthy Chicken Stir Fry That’s Quick and Tasty

The Best Healthy Chicken Stir Fry is a nutritious, quick, and colorful meal perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Soy Sauce / Tamari / Coconut Aminos Use tamari for gluten-free option
  • 2 tablespoons Lemon Juice Freshly squeezed is best
  • 1 tablespoon Honey Maple syrup for vegan alternative
  • 2 tablespoons Sesame Oil Can replace with olive oil
  • 1 tablespoon Rice Wine Vinegar White wine vinegar can be a substitute
  • 1/2 teaspoon Red Pepper Flakes Adjust according to spice tolerance
For the Stir Fry
  • 1 pound Chicken Breasts Cut into bite-sized pieces
  • 3 cloves Garlic Fresh minced for best flavor
  • 2 medium Carrots Can substitute with parsnips
  • 1 cup Red and Yellow Bell Peppers Mix with green bell peppers if desired
  • 1 cup Snow Peas Sugar snap peas can be substituted
  • 1 cup Button Mushrooms Shiittake or cremini are good alternatives
  • 2 cups Frozen Broccoli Adjust cooking time for fresh
  • 2 tablespoons Avocado Oil or Olive Oil For sautéing
For Thickening and Serving
  • 1 tablespoon Cornstarch or Arrowroot Powder Both work for thickening sauce
  • 4 cups Cooked Rice / Noodles Cauliflower rice or quinoa are good alternatives
  • 2 tablespoons Sliced Green Onions Optional but recommended for garnish
  • 1 tablespoon Toasted Sesame Seeds Optional, enhances presentation

Equipment

  • wok
  • Skillet
  • Medium Bowl

Method
 

Step‑by‑Step Instructions for The Best Healthy Chicken Stir Fry
  1. Prepare the Marinade by whisking together soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes in a medium bowl. Marinate chicken for at least 15 minutes.
  2. Cook the Chicken in a large wok with oil over high heat for about 5 minutes until cooked through and golden brown. Set aside.
  3. Sauté the Garlic and Veggies by adding more oil and minced garlic to the wok. Add carrots, bell peppers, snow peas, and mushrooms, stir-frying for 3 minutes.
  4. Combine Everything by adding defrosted broccoli and cooked chicken back to the wok, stirring gently for 2 minutes.
  5. Thicken the Sauce by whisking cornstarch into the marinade and pouring it over the stir fry. Simmer for 5 minutes.
  6. Serve and Garnish by spooning the stir fry over rice or noodles and sprinkling with green onions and sesame seeds.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 150mgCalcium: 4mgIron: 10mg

Notes

This stir fry is versatile; feel free to swap in your favorite seasonal vegetables or proteins like tofu or shrimp.

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