Name: Healthy Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces; 1 medium white onion, sliced; 2 bell peppers, sliced; 2 cups broccoli florets; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ½ cup chicken stock; ¼ cup soy sauce (or Bragg’s liquid aminos); 2 tablespoons honey, maple syrup, or brown sugar; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 2 tablespoons avocado oil (for frying); 1 tablespoon sesame seeds (for garnish)

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This healthy chicken stir fry is my go-to solution for a quick, nutritious, and satisfying dinner. It’s packed with colorful vegetables and tender pieces of chicken, all coated in a perfectly balanced sweet and savory homemade sauce. Ready in just 30 minutes, it’s the kind of meal I can throw together on a weeknight but still feel great about serving to friends or family.

Healthy Chicken Stir Fry

Why You’ll Love This Recipe

I love how simple and versatile this chicken stir fry is. With basic pantry staples and whatever veggies I have on hand, I can pull off a flavorful, wholesome meal in no time. The sauce is naturally sweetened, free from heavy additives, and generously coats each bite for maximum flavor.

What makes it even better? The kids are always on board when I make this. I get all the satisfaction of serving something healthy and homemade, and they get a meal that tastes like takeout (in the best way). Plus, it’s easily adaptable—whether I’m using fresh produce or frozen stir-fry mixes, it always turns out great.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts or thighs
white onion
bell peppers
broccoli
garlic
fresh ginger
chicken stock
soy sauce (or Bragg’s liquid aminos)
honey, maple syrup, or brown sugar
rice vinegar
cornstarch
sesame seeds (for garnish)
avocado oil (for frying)

Directions

I start by chopping all my vegetables and cutting the chicken into bite-sized pieces. This step is crucial—once the cooking begins, everything moves fast.
I whisk together the stir fry sauce using chicken stock, soy sauce, sweetener, vinegar, garlic, ginger, and cornstarch, then set it aside.
In a hot ceramic or non-stick skillet, I sear the chicken in avocado oil until it’s golden and just cooked through. This usually takes about 3–4 minutes per side.
I remove the chicken and stir-fry the onions and bell peppers until slightly softened—about 2 minutes. Then I take them out to avoid overcooking.
I add the broccoli and stir in the sauce. After a few minutes of simmering, it thickens beautifully.
I return the chicken, onions, and peppers to the pan, mix everything well, and sprinkle with sesame seeds before serving.

Servings and Timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

When I don’t have all the listed veggies, I just go with what’s in the fridge. Frozen stir-fry blends work in a pinch—just cook them until heated through.

If I’m using bone-in chicken thighs or drumsticks, I simmer them longer with a splash of broth until fully cooked, then shred or chop them.

For a richer sauce color, I sometimes swap in brown sugar. And when I’m out of fresh ginger, dried ginger (about 1 teaspoon) does the trick.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I simmer it gently in a skillet with a splash of broth or water until everything’s warmed through.

I don’t freeze this dish. The vegetables lose their crispness and become too soft for my liking once thawed.

FAQs

What vegetables work best in stir fry?

I like to use broccoli, bell peppers, and onions, but carrots, snap peas, baby corn, and even mushrooms also work great. I stick to veggies that stay crisp when stir-fried.

Can I use frozen vegetables?

Yes, I often use frozen stir-fry blends when I’m short on time. They’re already partially cooked, so I heat them just until they reach my desired doneness.

How do I make this dish low-carb?

I serve it over cauliflower rice, zucchini noodles, or spaghetti squash instead of regular rice or noodles. The stir fry itself is already low in carbs.

What’s the best oil for stir frying?

Avocado oil is my top pick because of its high smoke point. Coconut oil works too, but I avoid olive oil or sesame oil for high-heat stir frying since they burn easily.

Can I use a wok?

I personally prefer a deep ceramic skillet or cast iron skillet. My home stove doesn’t get hot enough to properly sear in a wok—it tends to steam the food instead.

Conclusion

This healthy chicken stir fry is a staple in my kitchen for good reason—it’s fast, flavorful, and flexible. Whether I’m cleaning out the fridge or planning ahead, it never lets me down. If I want a dinner that’s colorful, nutrient-packed, and guaranteed to be devoured, this is what I make.