This healthy chicken stir fry recipe is easy to make and a quick weeknight dinner idea. It's full of vegetables, and it's ready in less than 30 minutes!

two plates served with rice, chicken, vegetables and garnished with sesame seeds as green onions, two small bowls on the side, one with sesame seeds and the other one with chopped green onion

Do you cook chicken or vegetables first in a stir fry?

When making this healthy chicken stir fry, you should cook the chicken first and then the vegetables. After cooking the chicken, set it aside and stir fry the vegetables. When the vegetables are crisp and tender, add the chicken back to the pan. This process will prevent the vegetables from getting mushy and steamed instead of crispy.

a plate served with white rice, chicken stir fry and garnished with sesame seeds and chopped green onions

Ingredients for this recipe

Chicken breast: Cut the chicken breast into cubes.

Bell Pepper: We've used red bell pepper and green bell pepper.

Onion: Cut into half-moons.

Garlic: To saute the vegetables.

Ginger: To saute the vegetables.

Brocolli: Cut into florets.

Carrots: Sliced.

Seasoning: Use salt and black pepper to season the chicken breast.

Olive oil: To stir fry the chicken and vegetables.

Sauce: A combination of vegetable stock, soy sauce, sesame oil, rice vinegar, and arrowroot powder. You can substitute soy sauce with tamari and arrowroot with cornstarch.

a plate served with rice, chicken, vegetables, sesame seeds and chopped greens onions

How to make this recipe

Mix all the sauce ingredients in a small bowl and set aside.

Next, prepare all the vegetables and set them aside.

Heat a large pan over medium-high heat with a drizzle of oil.

When hot, add the chicken breast, season with salt and pepper, and stir-fry for 5 minutes or until golden. Remove the chicken breast to a plate.

Then, add a little more olive oil and saute the garlic and ginger for 2 minutes.

Next, add the onion, carrot, broccoli, bell peppers, and saute for 5 minutes or until tender. Frequently stir to prevent burning.

Next, add the chicken back in and the sauce and stir-fry to combine with the vegetables.

Wait a little bit until the sauce thickens and then serve immediately garnished with sesame seeds and chopped green onions.

a pan with chicken, broccoli, bell peppers, onion, and sliced carrots

Tips for making this recipe

Prepare all the veggies ahead: Once you start the stir-frying process, this dish comes out very quickly, and if you take too long between steps, you might burn your ingredients. Ensure you prepare all the vegetables ahead, so they're ready to go when you need to throw them into the wok.

Cut the vegetables into different shapes: Cutting the vegetables into different shapes adds texture to the dish.

Don't overcook the veggies: You want your veggies tender but still crispy. Keep an eye on it, and don't let them overcook.

Use a large pan to get the best results: If you use a pan that is too small, it won't be easy to toss all the ingredients together, and your vegetables and meat won't cook as quickly as if you were stir-frying them on a larger one.

a plate served with white rice, chicken with vegetables and garnished with sesame seeds and chopped onion, two bowls with sesame seeds and chopped green onions on the side

More dinner recipes

two plates served with white rice, chicken stir fry and topped with sesame seeds and chopped green onions

If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

Healthy Chicken Stir Fry

Author: Rita
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main
Method: Stir-Fry
Cuisine: Asian

Print Recipe

Description

This chicken stir fry recipe is healthy, loaded with vegetables, and ready in less than 30 minutes!

Ingredients

Scale

Sauce Ingredients

¼ cup vegetable stock or water (60 ml)
¼ cup soy sauce or tamari (60 ml)
1 tbsp sesame oil
1 tsp rice vinegar
1 tbsp arrowroot powder or cornstarch

Stir Fry Ingredients

2 chicken breasts, cut into cubes
2 tbsp olive oil
salt to taste
pepper to taste
3 garlic cloves, minced
1 tbsp grated ginger
1 onion, cut into half-moons
1 carrot, sliced
2 cups broccoli florets, cut in half
½ red bell pepper, cut into slices
½ green bell pepper, cut into slices
1 green onion chopped, to garnish (optional)
sesame seeds, to garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Mix all the sauce ingredients in a small bowl and set aside.
Next, prepare all the vegetables and set them aside.
Heat a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken breast, season with salt and pepper, and stir-fry for 5 minutes or until golden. Remove the chicken breast to a plate.
Add a little more olive oil and saute the garlic and ginger for 2 minutes.
Next, add the onion, carrot, broccoli, bell peppers, and saute for 5 minutes or until tender. Frequently stir to prevent burning.
Next, add the chicken back in and the sauce and stir-fry to combine with the vegetables. Wait a little bit until the sauce thickens and then serve immediately garnished with sesame seeds and chopped green onions.

Notes

Prepare all the veggies ahead: Once you start the stir-frying process, this dish comes out very quickly, and if you take too long between steps, you might burn your ingredients. Ensure you prepare all the vegetables ahead, so they're ready to go when you need to throw them into the wok.

Cut the vegetables into different shapes: Cutting the vegetables into different shapes adds texture to the dish.

Don't overcook the veggies: You want your veggies tender but still crispy. Keep an eye on it, and don't let them overcook.

Use a large pan to get the best results: If you use a pan that is too small, it won't be easy to toss all the ingredients together, and your vegetables and meat won't cook as quickly as if you were stir-frying them on a larger one.

Keywords: chicken stir fry recipe, chicken stir fry