Healthy Chicken Stir Fry
Skip the take-out and make this Healthy Chicken Stir Fry recipe right at home! In under 30 minutes, you'll have a flavorful dinner packed full of veggies.
Servings: 4 large servings
Calories: 538kcal
Ingredients
For the Marinade:
- ¼ cup soy sauce, tamari, or coconut aminos
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes plus more to taste for added heat
- 1 pound chicken breasts cut into bite-sized pieces
For the Stir Fry:
- 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
- 2 tablespoons avocado oil or olive oil divided
- 1 tablespoon cornstarch or arrowroot powder
- 4 cups cooked rice noodles, or other serving options
- Sliced green onions and toasted sesame seeds for serving
Instructions
- 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 and placing it back in the fridge. 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 medium-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 rice or noodles, topped with green onions and toasted sesame seeds, and additional soy sauce, tamari, or coconut aminos, if desired.
Video
Notes
- If using reduced-sodium soy sauce, you’ll need to taste the final stir fry for seasoning and add salt to taste.
- Turning the marinade into a sauce here is safe because we heat it for five minutes, which kills any pathogens from the raw chicken.
- Feel free to experiment with the veggies you use! Baby corn, green peas, edamame, green beans, and water chestnuts are great additions. So are mung bean sprouts. Some of the photos in this post use those additions and tweaks so you can see just how delicious it looks!
Nutrition
Serving: 1large serving | Calories: 538kcal | Carbohydrates: 67g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1000mg | Potassium: 1167mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9283IU | Vitamin C: 154mg | Calcium: 83mg | Iron: 3mg
