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Healthy Chicken Stir Fry - 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
  

  • Chicken: 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
  • Vegetables: 1 red bell pepper (sliced), 1 cup broccoli florets, 1 small carrot (thinly sliced), 1 small zucchini (matchsticks), 1 cup snap peas, 3 green onions (sliced), 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated)
  • Oil: 1–2 tablespoons avocado oil or light olive oil (for high-heat cooking)
  • Sauce: 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon oyster sauce or hoisin (optional for depth)
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1/2 cup low-sodium chicken broth or water
  • 1–2 teaspoons cornstarch or arrowroot (for thickening)
  • Red pepper flakes or a dash of sriracha (optional for heat)
  • Garnish: Sesame seeds and extra sliced green onions
  • To serve: Steamed brown rice, jasmine rice, or cauliflower rice

Method
 

  1. Slice everything first. Cut the chicken into thin strips against the grain. Prep all your vegetables so they’re ready to go. Stir fry moves fast, and having everything ready makes it smooth.
  2. Whisk the sauce. In a small bowl, combine soy sauce, oyster or hoisin (if using), vinegar, honey, sesame oil, broth, cornstarch, and optional heat. Set aside.
  3. Marinate the chicken briefly. Toss the chicken with 1 tablespoon of the sauce and a pinch of pepper. Let it sit for 5–10 minutes while your pan heats.
  4. Heat the pan properly. Use a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and let it shimmer before adding anything.
  5. Sear the chicken in batches. Add half the chicken in a single layer. Cook 2–3 minutes per side until just cooked through and lightly golden. Remove to a plate. Repeat with remaining chicken, adding a bit more oil if needed.
  6. Stir fry the aromatics. Reduce heat slightly. Add garlic and ginger to the pan. Cook 20–30 seconds until fragrant, stirring constantly so they don’t burn.
  7. Cook the vegetables by hardness. Add broccoli and carrots first. Stir fry 2 minutes. Then add bell pepper and snap peas for 2 more minutes. Finish with zucchini and most of the green onions for the last 1–2 minutes. You want crisp-tender, not mushy.
  8. Return chicken and add sauce. Put the chicken back in the pan with any juices. Give the sauce a quick stir (cornstarch settles), then pour it in. Toss everything for 1–2 minutes until the sauce thickens and glazes the chicken and veggies.
  9. Taste and adjust. Add a splash more soy for salt, vinegar for brightness, or honey for balance. If you like heat, sprinkle in red pepper flakes.
  10. Serve and garnish. Spoon over warm rice or cauliflower rice. Top with sesame seeds and the remaining green onions. Serve immediately for best texture.