Healthy Chicken Stir Fry
Healthy Chicken Stir Fry Recipe loaded with veggies and chicken coated in easy homemade stir fry sauce. 30 minute meal everyone will love!
Servings: 6 servings
Calories: 235kcal
Ingredients
- 1 1/4 pounds boneless chicken breast or thighs cut into 1 inch pieces
- 1 large white onion thinly sliced
- 2 large bell peppers thinly sliced
- 1 pound broccoli chopped
- 3 large garlic cloves minced
- 1 inch ginger peeled and minced
- 1 3/4 cup chicken stock low sodium
- 1/4 cup soy sauce I used Bragg's liquid aminos
- 2 tablespoons honey, maple syrup or brown sugar
- 1 tablespoon rice vinegar
- 3 tablespoons cornstarch
- 1 tablespoon sesame seeds for garnish
- 2 tablespoons avocado oil for frying
Instructions
- Cut the vegetables and chicken. “Stir fry” means to cook small pieces of food quickly on high heat while stirring. I highly recommend the vegetables and meat are prepped before you light the stove.
- In a medium bowl, whisk together chicken stock, soy sauce, maple syrup, vinegar, cornstarch, garlic and ginger. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil.°To cook boneless chicken breasts or thighs: Cook uncovered for 3 minutes per side, stirring a few times.°To cook bone-in chicken: Add chicken and 2 tbsp of water to a wok, sprinkle with a bit of salt, cover and cook for 10 minutes. Turn, cover and cook for another 10 minutes.
- Remove chicken on a plate and return skillet to high heat. Add 1 more tbsp of oil, onion and bell peppers. Cook for 2 minutes, stirring once or twice. Remove onto a plate.
- Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
- Return cooked chicken, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish stir fry with sesame seeds.
- Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.
Notes
- Store: Refrigerate covered for up to 2 days.
- Reheat: To enjoy warm again, reheat by simmering it on the stove with a splash of water or broth until heated through. Stir occasionally and enjoy all over again.
- Meat with bone in: You can replace chicken breasts with 2 lbs chicken drumsticks/thighs. Cook times indicated in the recipe.
- Best veggies to stir fry: Crisp carrots, bright red peppers, broccoli, onions, asparagus, cauliflower and snow peas make a colourful combo.
- Dried ginger: If you don’t have any fresh, use 1 tsp of dried instead.
Nutrition
Serving: 1.5cups | Calories: 235kcal | Carbohydrates: 16g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 770mg | Fiber: 4g | Sugar: 5g