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You are here: Home / Recipes / Dinners / Asian / Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe)

Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe)

October 27, 2016 By Alia 8 Comments

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Chicken Stir-Fry image with title text overlay.

This Healthy Chicken and Vegetable Stir-Fry recipe is super quick and easy to make. Made with tender, juicy pieces of chicken and fresh vegetables tossed in the most delicious stir-fry sauce. It is an ideal Asian-style recipe for a weeknight dinner or meal prep!

Overhead view of Healthy Chicken and Vegetable Stir-Fry in a wok with a plate of white rice beside it.

Stir-fry recipes are one of my absolute favorite go-to meals to make on busy weeknights. They are full of fresh and nutritious ingredients and take barely any time to prepare. Every home cook should have a solid stir-fry in their recipe arsenal, and this flavor-packed Chicken and Vegetable Stir-Fry recipe is a keeper.

Tips for Making Chicken and Vegetable Stir-Fry

Here are a few pointers to ensure that this stir-fry recipe turns out perfect every single time:

  1. The key to a successful stir-fry is to have everything prepped before you start cooking. Stir-fry recipes cook very quickly, so there’s no time to prep ingredients as you go along. Having everything ready before you put anything in the pan will also help to ensure that nothing overcooks, because you want the chicken to be juicy and the vegetables to be tender-crisp.
  2. Make sure the oil is hot enough before the rest of your ingredients hit the pan. The oil should look shimmery and should flow easily when the pan is tilted. A quick readiness test is to add a drop of water to the oil. If it sizzles and evaporates on contact, you are ready to start stir-frying.
  3. Lastly, before you even begin stir-frying, get your rice started in a separate saucepan. That way, the rice and stir-fry will finish cooking at the same time.

Close-up overhead view of Healthy Chicken Stir-Fry in a wok on a neutral-colored background.

What Vegetables Can Be Used in Stir-Fry?

In this recipe, I use a combination of broccoli, white button mushrooms, and red bell pepper, but you can seriously use whatever vegetables you have in your fridge. One of the best parts about stir-frys is that they are a great way to use up leftover ingredients.

Some ideas for other vegetables to use are: Sugar snap peas, carrots, green beans, water chestnuts, baby corn, spinach, bean sprouts and yellow onions. Just remember – add dense vegetables like yellow onions and carrots at the beginning because they need more time to soften. Delicate vegetables such as spinach and bean sprouts should be added at the end, because they only need a short amount of time to cook.

More Easy Stir-Fry Recipes to Try

Craving more stir-fry recipes? Check out these flavor-packed dishes:

  • Healthy Orange Chicken Stir-Fry
  • Korean Bulgogi Ground Beef
  • Shrimp and Broccoli Stir-Fry
  • Healthy Honey Teriyaki Chicken
  • Easy Vegetable Stir-Fry

Overhead view of Chicken Stir-Fry with Vegetables in a wok with a plate of white rice beside it.

For this Chicken and Vegetable Stir-Fry Recipe, I recommend:

Here are a few pantry essentials that I suggest using to make this recipe. All of these ingredients can be ordered online from Thrive Market, which is an online retailer that sells healthy, organic food at wholesale prices. I like to think of it like Amazon (online retailer) meets Costco (wholesale prices) meets Whole Foods (all wholesome, junk-free foods).

  • Avocado Oil – This is my favorite cooking oil to use for stir-frying, because it is one of the few oils with a high smoke point and neutral flavor that is actually good for you.
  • Thrive Market Cornstarch – Only use cornstarch made from organic, non-GMO corn which contains no preservatives or artificial ingredients. Alternatively, you can use arrowroot starch as a thickening agent in the sauce for this recipe.
  • San-J Tamari – I prefer using tamari rather than soy sauce, because it is gluten-free and has a richer and milder taste than regular soy sauce. This particular brand of tamari is organic, contains 100% whole soybeans, and uses unique, natural fermentation process that gives it an amazing, delectable taste.

If you’re interested in purchasing any of the above items, you’ll need to get a Thrive Market membership. However, if you’re a reader of my website, you will get an exclusive bonus when you sign up:

Click here to get a FREE gift, up to $22 value, when you purchase a 1-month or 1-year risk-free Thrive Market membership!

If you make this Chicken and Vegetable Stir-Fry recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Overhead view of Healthy Chicken and Vegetable Stir-Fry in a wok with a plate of white rice beside it.

Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe)

Alia | Everyday Easy Eats
This Chicken and Vegetable Stir-Fry recipe is super quick, healthy, and easy to make. Made with tender, juicy pieces of chicken and fresh veggies tossed in the most delicious stir-fry sauce.
5 from 5 votes
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Cuisine Asian
Servings 4 servings
Calories 210 calories

Ingredients
 

  • 1/2 cup chicken broth
  • 2 tablespoons organic tamari (gluten-free soy sauce)
  • 2 tablespoons honey
  • 2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons avocado oil, divided
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper
  • 2 cups broccoli florets
  • 2 cups sliced white button mushrooms
  • 1 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced

Instructions
 

  • In a small bowl, whisk together the broth, tamari, honey, cornstarch, red pepper flakes, garlic, and ginger. Set aside.
  • In a large wok or skillet set over medium-high heat, heat 1 tablespoon of the oil.
  • When the oil is hot, add the chicken. Season the chicken liberally with salt and pepper.
  • Cook the chicken for 3-5 minutes, or until it is cooked through. Transfer the chicken to a plate and set aside.
  • Add the remaining tablespoon of oil to the pan. Add the broccoli, mushrooms, and red bell pepper. Stir-fry for about 3 minutes, or until tender-crisp.
  • Return the chicken to the pan. Add the stir-fry sauce and stir-fry for another 1-2 minutes, until the chicken and vegetables are well coated.
  • Stir in green onions. Serve warm with cooked rice.

Notes

  1. If you can, use organic, naturally-raised chicken in this recipe for maximum health benefits.
  2. For a lower-carb and paleo meal, serve your chicken stir-fry with cauliflower rice.
  3. Leftovers can be stored in an airtight container in the refrigerator for up to five days or in an airtight, freezer-safe container in the freezer for up to three months.

Nutrition

Nutrition Facts
Chicken and Vegetable Stir-Fry (Easy & Healthy Recipe)
Amount per Serving
Calories
210
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
37
mg
12
%
Sodium
 
700
mg
30
%
Potassium
 
633
mg
18
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
17
g
34
%
Vitamin A
 
1330
IU
27
%
Vitamin C
 
82
mg
99
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken and Vegetable Stir Fry, Chicken Stir-Fry, Chicken Vegetable Stir-Fry
Did you try this recipe?Let me know what you thought!

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Chicken and Vegetable Stir-Fry - A 20-minute recipe made with tender pieces of chicken and fresh veggies tossed in the most delicious honey-soy stir-fry sauce. | EverydayEasyEats.com

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Reader Interactions

Comments

  1. Micheline says

    November 2, 2016 at 4:55 pm

    5 stars
    I made the recipe it was delicious however too bad the recipe did not have the nutritional value.

    Reply
    • Alia says

      November 3, 2016 at 1:38 pm

      Hi Micheline – I am so glad you liked the recipe! Thank you for your feedback. I am working on providing nutritional information for my recipes. Stay tuned! 🙂

      Reply
  2. Janet says

    November 3, 2016 at 7:14 pm

    5 stars
    Cooked the chicken, veggie stir fry. Added many other veggies. Thus I will make again!!!!!
    Thank you

    Reply
    • Alia says

      November 4, 2016 at 11:38 am

      Hi Janet! Yay! I hope my vegetable ideas/tips above the recipe helped! You’re welcome, thanks for letting me know!

      Reply
  3. Suhaya Bhandary says

    November 6, 2016 at 5:28 am

    5 stars
    I made this and it looked very different from the picture, maybe it was because I used dark soya sauce. It went perfectly with steamed rice and everyone just loved it. Here’s the changes I made – 1. Different veggies 2. Added more spice (i am Indian, 1 tsp of chili flakes is just not enough spice, I added 2 tsp, may add more the next time around) 3. Didn’t add any honey or sugar (again… an Indian, sweet and main course just don’t go together).
    But i must say it was a very easy recipe to make and quick and tasted lovely. And I will definitely be making this again!

    Reply
    • Alia says

      November 6, 2016 at 12:18 pm

      Hi Suhaya, I am so glad you liked the recipe! I hope my veggie suggestions in my notes before the recipe helped! I think your version looked different from my pictures because you made significant changes to the recipe, ie, different vegetables, no honey, etc. I am very happy to hear that you will be making it again! Take care! 🙂

      Reply
  4. allnursingschools says

    February 10, 2018 at 4:56 pm

    5 stars
    This low- fat, sauteed chicken recipe is full of bright color, texture from the vegetables, and lots of flavor from the ginger and soy stir-fry sauce.

    Reply
    • Alia says

      February 17, 2018 at 7:23 pm

      Thanks so much! So glad you like the recipe! 🙂

      Reply

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