Healthy Chicken Stir Fry Ingredients That Actually Work
A colorful chicken stir fry with crisp vegetables and a perfectly balanced sauce that’s sticky, savory, and satisfying—ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 lb boneless chicken breasts or thighs, thinly sliced
1 tbsp low-sodium soy sauce
1 tsp cornstarch
2 cups mixed vegetables (bell pepper, broccoli, carrots, snow peas)
2 garlic cloves, minced
1 tbsp fresh ginger, minced
1–2 tbsp oil for cooking
Stir Fry Sauce:
¼ cup low-sodium soy sauce
2 tbsp honey
2 tbsp rice vinegar
2 tsp sesame oil
1 tsp cornstarch
¼ cup water
Optional toppings: sesame seeds, green onions
Serving: cooked rice or noodles
Instructions
- Toss sliced chicken with soy sauce and cornstarch. Let sit while prepping other ingredients.
- Chop vegetables into bite-sized pieces.
- In a bowl, whisk together stir fry sauce ingredients.
- Heat oil in a wok or skillet over medium-high. Sear chicken 3–4 minutes per side until browned. Remove and set aside.
- Add more oil if needed. Stir fry firm veggies first (carrots, broccoli) for 2–3 minutes. Add remaining veggies and cook 2 more minutes.
- Stir in garlic and ginger. Cook 30 seconds.
- Return chicken to pan. Add sauce and stir to coat. Cook 1–2 minutes until thickened.
- Serve hot over rice or noodles. Garnish as desired.
Notes
Use tamari for gluten-free. Add sriracha or chili garlic sauce for heat. Swap in tofu or shrimp if preferred.