This Healthy Chicken Stir Fry Recipe is perfect for busy weeknights and is sure to become a staple in your meal prep routine. Packed with fresh veggies and protein-rich chicken breasts, this recipe provides a healthy dinner that the whole family will love. One of my favorite features of this recipe is its versatility; you can get creative and use whatever fresh vegetables you have on hand. This flexibility allows you to enjoy a delicious stir fry with seasonal produce, making it a convenient and adaptable choice year-round.
Some of our other favorite easy and healthy dinner recipes include this No-Fuss Butter Chicken, Pot Roast With Japanese Sweet Potatoes, and Hearty Slow Cooker Beef Stew.
Why You’ll Love This Healthy Chicken Stir Fry Recipe
Arguably the best part of any stir fry is the sauce, and this one is definitely no exception! Made with Worcestershire sauce, coconut aminos or naturally fermented soy sauce, honey, and a hint of lemon juice or apple cider vinegar, this sauce enhances the stir fry with a savory richness.
One of my favorite things about this recipe is how easily you can customize it with whatever fresh vegetables are in season, making it an adaptable option for any time of year. Plus, the simplicity of the recipe means it can be prepared in just 30 minutes, making it an ideal choice for those hectic weeknights when time is of the essence.
Another reason you’ll love this recipe is its suitability for meal prep. This stir fry can be stored in the fridge for up to four days, making it a convenient option for quick, healthy lunches or dinners throughout the week. You can also freeze it for up to four months, ensuring you always have a nutritious meal ready to go.
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Ingredients You Need and Why
- Lean pasture-raised chicken breasts – You’ll notice this recipe calls for pasture raised chicken. While this is not an absolute must of course, there are many benefits to choosing pasture raised meats, beginning with a superior nutrient profile. I first learned about the Pastured Poultry Model when I heard an interview with Joel Salatin, American farmer, author, speaker, and owner of Polyface Farm. Read more about the Pastured Poultry Model here.
- Fresh minced garlic – Garlic adds a distinct richness and aroma to this stir fry. It also possesses incredible immune-supporting properties.
- Worcestershire sauce – Worcestershire sauce contributes a savory richness to this dish, enhancing the overall taste profile of the stir fry.
- Coconut Aminos – A great alternative to soy sauce, coconut aminos is lower in sodium and has a slightly sweeter taste. It adds a rich, savory flavor while keeping the dish gluten-free and soy-free.
- Honey – Honey adds a touch of natural sweetness that balances the savory elements of the sauce. It also helps to create a slightly caramelized finish on the chicken and vegetables, enhancing the overall flavor.
- extra virgin olive oil
- broccoli
- bell pepper (red, orange, or yellow)
- carrots
- egg (optional)
See recipe card for quantities.
Instructions
Step 1. In a small bowl, combine the Worcestershire sauce, naturally fermented soy sauce or coconut aminos, honey, lemon juice or apple cider vinegar, and garlic powder. Mix well and set aside.
Step 2. Add the chicken – cut into bite-sized pieces – to a large frying pan or wok. Cook on medium heat until the chicken is golden brown (about 5-7 minutes, turning them after 3-4 minutes). Remove the chicken from the skillet and set aside. In the same skillet, add a little more oil if needed. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Step 3. Add the broccoli florets and carrot slices to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they reach desired tenderness. I like to add the red bell peppers to the pan for only the last two to three minutes. Return the cooked chicken to the skillet with the vegetables. Pour your sauce over the chicken and vegetables, and stir well to combine.
If using, crack an egg into the skillet and quickly stir it into the stir fry until fully cooked and mixed throughout.
Step 4: Continue to stir-fry everything together for an additional 2-3 minutes, allowing the sauce to evenly coat the chicken and vegetables and heat through. Serve the chicken stir fry hot, over rice or quinoa if desired.
Hint: Thin the sauce with a splash of bone broth or water if necessary. Learn how to easily make your own bone broth with this Slow Cooker Bone Broth.
Substitutions
- Make it grain free – For those looking to reduce or eliminate grains, try serving this healthy chicken stir fry with cauliflower rice, instead of rice or quinoa.
- Make it gluten free – Substitute soy sauce with naturally fermented coconut aminos or a gluten-free soy sauce. Ensure all other ingredients, such as Worcestershire sauce, are certified gluten-free.
- Experiment with different vegetables – Feel free to swap in any vegetables you have on hand or those that are in season. Snow peas, bok choy, mushrooms, or green beans can all be great additions or substitutions.
- Alternative sweeteners – If you don’t have honey, you can substitute it with other sweeteners like maple syrup, agave nectar, or even a bit of brown sugar.
Variations
- For spicy food lovers – Garnish with red pepper flakes to desired level of heat.
Equipment
- Large pan or wok
- Small mixing bowl for sauce
- Microplane for grating garlic
- Cooking utensils like a wooden spoon, or tongs for stirring and flipping
- Meat thermometer
Storage
Store leftover Healthy Chicken Stir Fry in an airtight container in the fridge for up to 4 days, or in a labeled freezer safe container for up to 4 months.
Top tip
In winter, try using organic frozen vegetables to save costs. Flash-frozen vegetables retain most of their nutrients because they are frozen immediately after harvesting, unlike fresh vegetables that can lose nutrients during shipping and storage. Additionally, consider eating seasonally to enjoy the freshest and most flavorful produce while also supporting your local farmers!
FAQ
Yes, this recipe can be made gluten-free by using coconut aminos instead of soy sauce and ensuring all other ingredients, such as Worcestershire sauce, are gluten-free.
Yes, this stir fry is great for meal prep. You can make it ahead of time and store it in the fridge for up to 4 days. It also freezes well for up to 4 months in a labeled freezer-safe container.
To keep the chicken tender while also ensuring it is fully cooked, cook it in batches if necessary to prevent overcrowding the pan, which can lead to steaming rather than searing. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
More Holistic House Recipes
Looking for other recipes like this? Try these:
Quick & Healthy Chicken Stir Fry: Ready in 30 Minutes
Equipment
- Large pan or wok
- Small bowl
- Microplane for grating garlic
- Wooden spoon or tongs for stirring and flipping
- Meat thermometer
- Small pot or rice cooker if serving with rice
Ingredients
Stir Fry Sauce
- 3 tablespoon Worcestershire sauce
- 2 tablespoon naturally fermented soy sauce, or coconut aminos
- 2 tablespoon honey
- 1 tablespoon lemon juice or apple cider vinegar
- ½ teaspoon garlic powder
For the Stir Fry
- 2 tablespoon extra virgin olive oil
- 2 lean chicken breasts (preferably pasture raised) More information about the benefits of pasture-raised chicken within the blog post
- 2 cups broccoli florets
- 1 bell pepper (red, orange, or yellow), thinly sliced
- 2 large carrots or 3 small-medium
- 3 garlic cloves
- 1 egg optional
- sesame seeds & green onion for garnish optional
Instructions
Prepare Stir Fry Sauce
- In a small bowl, combine the Worcestershire sauce, naturally fermented soy sauce or coconut aminos, honey, lemon juice or apple cider vinegar, and garlic powder. Mix well and set aside.
Prepare grains
- If serving with rice or quinoa start preparing that now. Prepare according to package directions.
Prepare Vegetables
- Cut the broccoli into bite-sized pieces, thinly slice the red bell pepper, and peel and slice the carrots on an angle. Set aside.
- Mince the garlic cloves.
Prepare the Chicken
- Cut the chicken breasts into bite size pieces. Make sure the pieces are all about the same size to ensure even cooking.
Cook the Chicken & Vegetables
- Heat a large pan or wok over medium-high heat. Add two tablespoons olive oil.
- Add the chicken to the hot pan and turn heat down to medium heat. Cook until the chicken is golden brown (about 5-7 minutes, turning them after 3-4 minutes). Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the broccoli florets and carrot slices to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they reached desired tenderness. I like to add the red bell peppers to the pan for only the last two to three minutes.
- Return the cooked chicken to the skillet with the vegetables. Pour your stir fry sauce over the chicken and vegetables, and stir well to combine.
- If using, crack an egg into the skillet and quickly stir it into the stir fry until fully cooked and mixed throughout.
- Continue to stir-fry everything together for an additional 2-3 minutes, allowing the sauce to evenly coat the chicken and vegetables and heat through.
Serve
- Serve the chicken stir fry hot, over rice or quinoa if desired, with optional sesame seeds and sliced green onion garnish.
Notes
- Thin the sauce with a splash of chicken broth (check out our homemade bone broth here) or water if necessary.
- Feel free to swap in any vegetables you have on hand or those that are in season. Snow peas, bok choy, mushrooms, or green beans can all be great additions or substitutions.
- Store leftovers in an airtight container in the fridge for up to 4 days, or in a labeled freezer safe container for up to 4 months.
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