There are over 500 (!) recipes on this website. I’ve been cooking things, taking pictures, and then posting recipes on the internet for all to see for almost six years now. And yet, somehow, I still don’t have all of my go-to, staple, can-always-count-on-it recipes posted.
Walk into my kitchen on any given weeknight and guess what you’d probably find me making? This Healthy Chicken Stir Fry. Even though it’s a staple in our house, it has somehow escaped the viewfinder of the blog up until now. That changes today.
The interesting thing about this dish is it’s exactly the kind of thing I never would have eaten a few years ago. Two common flavorings in stir fry—soy sauce and ginger—are not my most favorite of flavors. People are always shocked when I tell them that!
But I’ve made a lot of progress over the past few years. I actually like ginger now, and I can tolerate soy sauce when it’s a base flavor in a sauce or marinade. You still won’t find me dousing my rice in soy sauce anytime soon, but I’m proud of my palate for evolving! And it’s evolved right into loving this simple, healthy, weeknight stir fry. I love this quick dinner!
One of the biggest hurdles I think people have when they first start eating more healthfully is the increased time commitment for food prep. I can’t deny it. Cooking healthy, fresh, whole foods requires more prep time than hitting up a drive through or baking a frozen pizza.
But just because you want to eat healthier doesn’t mean you have to suddenly commit to cooking for three hours every day after work (you can if you like and it makes you happy, but you don’t have to). There are tons of healthy recipes out there that are almost as fast as fast food. I’m a big believer in doing what you can with what you have, when you have it. And if you only have a half hour to cook a meal for your family on a busy Tuesday evening, then buckle down and figure out how you can make the most of those 30 minutes!
This stir fry recipe is infinitely adaptable (just like all stir fry recipes). I love this combo of veggies, but if you don’t like mushrooms, leave them out. Want to use shrimp instead of chicken? Go for it. Want to make it meatless? Rock on. Want to make it gluten-free? Use tamari instead of soy sauce. Want to save even more time? Use a bag of frozen stir-fry veggies. Make this your own! Enjoy.Print
This 30 minute Healthy Chicken Stir Fry is a great way to get in a ton of veggies into a weeknight supper. Serve it over top of brown rice for tons of fiber!
For the Marinade
- 1/4 cup soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 pound chicken breasts, cut into bite-sized pieces
For the Stir Fry
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 3 large carrots, peeled and julienned
- 1 large red bell pepper, julienned
- 1 large yellow bell pepper, julienned
- 1 cup snow peas, sliced into 1” pieces
- 8 ounces button mushrooms, sliced thinly
- 2 cups frozen broccoli, defrosted
- 1 tablespoon cornstarch or arrowroot powder
- 4 cups cooked brown rice
- Sliced green onions and toasted sesame seeds, for serving
- In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and then toss to coat. Let marinate in the fridge while you chop your veggies.
- When you have all your veggies ready to go, heat a large wok over high heat. Add one tablespoon of the olive oil.
- Drain the chicken from the marinade, reserving the marinade. Add the chicken to the wok and cook until the chicken is cooked through, about five minutes. Remove the chicken to a plate.
- Pour the remaining olive oil into the wok, and then add in the garlic. Cook for a minute or until fragrant. Add in the carrots, bell peppers, snow peas, and mushrooms. Cook until bright in color and just crisp cooked, about three minutes.
- Add in the broccoli and cooked chicken. Reduce heat to low.
- Whisk the cornstarch into the reserved marinade, and then pour into the wok. Bring to a simmer and cook until thick, about five minutes. Serve on top of brown rice, topped with green onions and toasted sesame seeds.
- Category: Entrees
- Method: Stir Fry
Keywords: stir fry, chicken, vegetables, quick, dinners