Quick & Healthy Chicken Stir Fry: Ready in 30 Minutes
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 dish provides a healthy dinner that the whole family will love.
Servings: 4 people
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 tbsp Worcestershire sauce
- 2 tbsp naturally fermented soy sauce, or coconut aminos
- 2 tbsp honey
- 1 tbsp lemon juice or apple cider vinegar
- 1/2 tsp garlic powder
For the Stir Fry
- 2 tbsp 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.