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Healthy Chicken Stir Fry With Vegetables - Quick, Colorful, and Satisfying

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium carrot, thinly sliced on the bias
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup snap peas or snow peas
  • 1 small yellow onion, thinly sliced
  • 2–3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons avocado oil or other high-heat oil
  • Salt and pepper, to taste
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1/3 cup low-sodium chicken broth or water
  • 1–2 teaspoons cornstarch (or arrowroot) to thicken
  • Optional heat: 1/2–1 teaspoon chili-garlic sauce or red pepper flakes
  • Cooked brown rice, jasmine rice, rice noodles, or cauliflower rice
  • Sliced green onions and sesame seeds for garnish
  • Lime wedges for a fresh squeeze at the end (optional)

Method
 

  1. Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, broth, and cornstarch until smooth. Set aside.
  2. Prep everything first: Slice the chicken and vegetables into bite-size pieces. Stir fry cooks fast, so having everything ready makes it easy.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.
  4. Cook the chicken: Season the chicken lightly with salt and pepper. Add to the hot pan in a single layer. Cook 3–4 minutes, stirring occasionally, until mostly cooked through with some browning. Transfer to a plate.
  5. Aromatics: Add the remaining 1 tablespoon oil to the pan. Toss in onion, garlic, and ginger. Stir for about 30 seconds until fragrant—don’t let the garlic burn.
  6. Harder veggies first: Add broccoli and carrots. Stir fry 2–3 minutes until they start to soften but still have crunch.
  7. Then the quick-cook veggies: Add bell pepper, zucchini, and snap peas. Stir fry another 2–3 minutes until bright and crisp-tender.
  8. Combine and sauce: Return the chicken and any juices to the pan. Whisk the sauce again (cornstarch settles) and pour it in. Stir constantly 1–2 minutes until the sauce thickens and coats everything.
  9. Taste and adjust: Add salt, pepper, or more chili-garlic sauce if you want extra heat. If it’s too thick, splash in a little broth.
  10. Serve: Spoon over warm rice or noodles. Top with green onions, sesame seeds, and a squeeze of lime if you like.