Chicken Stir Fry | Quick, Flavorful & Healthy Recipe

This Chicken Stir-Fry is a quick, delicious, and healthy meal packed with tender chicken, crisp vegetables, and a savory stir-fry sauce. Perfect for a busy weeknight, this dish comes together in just 30 minutes and can be served over rice, noodles, or on its own for a low-carb option.

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp cornstarch (for coating the chicken)
• 2 tbsp vegetable oil (for cooking)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium carrot, julienned
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated

Stir-Fry Sauce

• ¼ cup soy sauce (or tamari for gluten-free)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp oyster sauce (optional, for extra umami)
• 1 tsp sesame oil
• 1 tsp cornstarch (to thicken the sauce)
• ½ tsp red pepper flakes (optional for heat)

Optional Add-Ins

• ¼ cup cashews or peanuts for crunch
• 1 tbsp sriracha or chili garlic sauce for spice
• ½ cup snap peas for extra veggies

Preparation Instructions

1. Prepare the Chicken: Toss chicken pieces with cornstarch in a bowl to create a light coating.
2. Chop the Vegetables: Slice the bell peppers, julienne the carrot, cut the zucchini into half-moons, and separate the broccoli into florets.
3. Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, oyster sauce, sesame oil, cornstarch, and red pepper flakes.

Cooking Instructions

1. Cook the Chicken

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the coated chicken pieces and cook for 4–5 minutes until golden brown and cooked through. Remove from the pan and set aside.

2. Stir-Fry the Vegetables

1. In the same pan, add another tbsp of oil.
2. Add the garlic and ginger, cooking for 30 seconds until fragrant.
3. Stir in the carrots, broccoli, and bell peppers. Cook for 3–4 minutes until slightly tender but still crisp.
4. Add the zucchini and cook for another 2 minutes.

3. Combine and Finish

1. Return the cooked chicken to the pan.
2. Pour the stir-fry sauce over the mixture and toss everything together.
3. Cook for another 2 minutes, allowing the sauce to thicken and coat the ingredients.

Final Presentation/Serving Suggestions

• Serve over steamed jasmine rice, brown rice, or noodles.
• Garnish with sesame seeds, chopped green onions, or crushed peanuts.
• Pair with a side of miso soup or a cucumber salad for a complete meal.

Nutritional Benefits

• Calories: ~350 per serving
• Protein: 30g
• Fiber: 6g
• Vitamins: High in Vitamin C (bell peppers) and antioxidants (broccoli).
• Healthy Fats: Sesame oil adds beneficial omega-6 fatty acids.

Grocery List

Protein

• Boneless, skinless chicken breasts (2)

Produce

• Red and yellow bell peppers (1 each)
• Carrot (1 medium)
• Zucchini (1 small)
• Broccoli florets (1 cup)
• Garlic (3 cloves)
• Fresh ginger (1 tsp)
• Optional: Green onions, snap peas

Pantry Staples

• Soy sauce or tamari
• Honey or maple syrup
• Rice vinegar
• Oyster sauce (optional)
• Sesame oil
• Cornstarch
• Vegetable oil

Optional

• Cashews or peanuts
• Red pepper flakes
• Sriracha or chili garlic sauce

Cooking Tips and Variations

• Extra Crispy Chicken: Use an air fryer or deep-fry the cornstarch-coated chicken for more crunch.
• Vegetarian Option: Swap chicken for tofu or tempeh.
• Make It Spicier: Add more red pepper flakes or extra sriracha.