Craving a healthy, flavorful weeknight dinner that doesn’t require hours in the kitchen? Who isn’t, right? This Healthy Chicken Stir Fry with Vegetables is just the ticket. It’s packed with fresh veggies, lean protein, and a vibrant ginger-infused sauce that the whole family will adore. And the best part? It’s ready in under 30 minutes!
Top Reasons To Make It
This stir-fry isn’t just delicious; it’s also incredibly versatile and convenient. It’s perfect for busy weeknights, a quick lunch, or even meal prepping for the week ahead. Plus, it’s a fantastic way to sneak in those extra veggies. You can easily swap in your favorites or whatever you have on hand. What’s not to love?
Ingredients
- Chicken breast: Provides lean protein.
- Broccoli florets: Adds nutrients and texture.
- Bell peppers (red and orange): Bring vibrant color and sweetness.
- Carrot, sliced: Adds sweetness and crunch.
- Snow peas: Offer a delicate, fresh flavor.
- Yellow onion: Provides aromatic depth.
- Fresh ginger: Adds a warm, spicy kick.
- Garlic: Enhances the savory flavors.
- Low-sodium soy sauce: Creates a savory base for the sauce.
- Chicken broth: Adds moisture and depth to the sauce.
- Sesame oil: Provides a rich, nutty aroma.
- Cornstarch: Thickens the stir-fry sauce.
- Balsamic vinegar: Adds brightness and tang.
- Cayenne pepper (optional): Gives a touch of heat.
For specific measurements, see the recipe card below.
Instructions
- Prep the chicken and veggies: Cut the chicken into bite-sized pieces. Chop the veggies into uniform sizes so they cook evenly.
- Whisk the sauce: In a small bowl, combine the soy sauce, chicken broth, sesame oil, cornstarch, and balsamic vinegar. Whisk until smooth.
- Stir-fry the chicken: Heat a large skillet or wok over medium-high heat. Add a little oil and stir-fry the chicken until cooked through, about 5-7 minutes.
- Add the veggies: Add the onions, ginger, garlic, and carrots to the skillet. Stir-fry for 2-3 minutes until slightly softened.
- Add the remaining veggies: Add the broccoli, bell peppers, and snow peas. Continue to stir-fry for another 3-5 minutes until the veggies are tender-crisp.
- Combine and simmer: Pour the sauce over the chicken and veggies. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened. So good.
- Serve: Serve your Healthy Chicken Stir Fry hot over rice or quinoa. Delicious!
Healthy Chicken Stir Fry Variations & Substitutions
Feel free to get creative with your ingredients! Swap chicken for tofu or shrimp. Use different veggies like mushrooms, zucchini, or snap peas. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha. Even try using peanut butter and a little honey for a chicken peanut stir-fry variation.
Ginger Stir Fry Cooking Tips
- Don’t overcrowd the pan. Work in batches if necessary to ensure everything cooks evenly.
- Cut your veggies into uniform sizes for consistent cooking.
- Use high heat for a good sear on the chicken and veggies.
- Don’t overcook the veggies. You want them to be tender-crisp, not mushy.
- Have fun with it! Stir-fries are a great way to experiment with different flavors and ingredients.
- For an extra crispy stir-fry, try velveting the chicken in cornstarch and egg whites prior to cooking it. It makes the chicken super tender.
Meal Prep Stir Fry Chicken Ideas
This Healthy Chicken Stir Fry with Vegetables makes excellent meal prep. Simply cook a large batch and portion it into individual containers. It will keep in the fridge for 3-4 days making it perfect for healthy lunches and dinners throughout the week. This is a great way to stick to those healthy eating goals and save tons of time on busy weekday evenings.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave or heat in a skillet over medium heat until warmed through. Honestly, if you hate heat, skip the cayenne. And please don’t reheat it more than once for food safety reasons.
Frequently Asked Questions
Q: Can I make this Easy Healthy Stove Top Recipe with frozen vegetables?
A: Yes, you can use frozen veggies. Just be sure to thaw them completely before adding them to the stir-fry. Otherwise, they can release excess moisture and make your stir-fry watery.
Q: I’m looking for other healthy Asian stir-fry recipes. Any suggestions?
A: Absolutely! Check out some of my other favorites using ingredients like shrimp, tofu, different veggie combinations. It’s a fun way to explore cholesterol-lowering foods recipes.
This Healthy Chicken Stir Fry with Vegetables is a delightful and easy weeknight meal, perfect for all those busy folks out there. It’s healthy, colorful, and packed with flavor, making it just the thing to bring a little joy and confidence to your kitchen.
Print
Healthy & Flavorful Chicken Stir Fry with Veggies
- Total Time: 25 minutes
- Yield: 4 servings
Description
This Healthy Chicken Stir Fry is loaded with lean protein and vibrant vegetables tossed in a savory, slightly tangy sauce. It’s fast, fresh, and perfect for clean eating or busy weeknights.
Ingredients
▢ 1 lb chicken breast, cut into bite-sized pieces
▢ 2 cups broccoli florets
▢ 1 red bell pepper, sliced
▢ 1 orange bell pepper, sliced
▢ 1 carrot, thinly sliced
▢ 1 cup snow peas
▢ 1 small yellow onion, sliced
▢ 1 tablespoon fresh ginger, grated
▢ 3 cloves garlic, minced
▢ 1/4 cup low-sodium soy sauce
▢ 1/4 cup chicken broth
▢ 1 tablespoon sesame oil
▢ 2 teaspoons cornstarch
▢ 1 teaspoon balsamic vinegar
▢ 1/4 teaspoon cayenne pepper (optional)
▢ 1 tablespoon cooking oil
Instructions
1. Prep the chicken and chop all the vegetables into uniform, bite-sized pieces.
2. In a small bowl, whisk together soy sauce, chicken broth, sesame oil, cornstarch, and balsamic vinegar until smooth.
3. Heat oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until fully cooked, about 5–7 minutes. Remove and set aside.
4. Add onion, garlic, ginger, and sliced carrot to the same pan. Stir-fry for 2–3 minutes.
5. Add broccoli, bell peppers, and snow peas. Stir-fry for another 3–5 minutes until veggies are tender-crisp.
6. Return the chicken to the pan and pour in the sauce. Stir and simmer for 1–2 minutes until the sauce thickens.
7. Serve hot over rice or quinoa. Garnish with sesame seeds or green onions if desired.
Notes
• You can swap chicken with tofu for a plant-based version.
• Great for meal prep—keeps well in the fridge for up to 4 days.
• Adjust cayenne to taste or omit entirely for a milder version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 7g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: healthy chicken stir fry, chicken vegetable stir fry, clean eating dinner