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Quick Healthy Chicken Stir Fry

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A quick and nutritious chicken stir fry featuring fresh vegetables and a savory homemade sauce, perfect for a healthy weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 1 large bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned or thinly sliced
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil
  • ¼ teaspoon crushed red pepper flakes (optional)

Instructions

  1. Slice chicken breast into thin strips about ¼ inch thick. Julienne carrot, thinly slice bell pepper, trim snap peas, chop green onions, mince garlic, and grate fresh ginger.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes if using. Set aside.
  3. Heat wok or large skillet over high heat. Add vegetable oil and swirl to coat; oil should shimmer but not smoke.
  4. Add chicken strips in a single layer. Let sear undisturbed for about 2 minutes, then toss and stir until cooked through and no longer pink. Remove chicken and set aside.
  5. In the same pan, add more oil if needed. Stir in garlic, ginger, and white parts of green onions for 30 seconds to release aroma.
  6. Add carrots, bell peppers, and snap peas. Stir frequently and cook until vegetables are tender-crisp, about 3-4 minutes.
  7. Return chicken to the pan with vegetables. Pour sauce over and toss quickly to coat. Cook for 1-2 minutes until sauce thickens slightly and everything is heated through.
  8. Drizzle toasted sesame oil, stir to combine, and sprinkle chopped green onions on top.
  9. Serve immediately, ideally with steamed rice, noodles, or cauliflower rice for a low-carb option.

Notes

Use tamari or coconut aminos for gluten-free soy sauce alternative. For a vegetarian version, substitute chicken with firm tofu or tempeh. Avoid overcrowding the pan to ensure proper searing. Adding a teaspoon of cornstarch dissolved in cold water to the sauce can create a glossy coating. Leftovers keep well refrigerated for up to 3 days; reheat gently on stovetop to maintain texture.

Nutrition

Keywords: chicken stir fry, healthy dinner, quick recipe, easy stir fry, nutritious meal, weeknight dinner, low carb, gluten free option

Find it online: https://tempotaste.com/quick-healthy-chicken-stir-fry-recipe-easy-nutritious-dinner-ideas/