Healthy Chicken Stir Fry

Healthy Chicken Stir Fry

Course: DinnerCuisine: Asian


Prep time


Cooking time






  • 1 lb Boneless, Skinless Chicken Breast or Thighs cut into 1-inch pieces

  • 2 tbsp Olive Oil

  • 2 cups Broccoli Florets

  • 1/2 cup of Orange Bell Pepper Sliced

  • 1/2 cup of Red Bell Pepper Sliced

  • 1/2 Yellow Onion Sliced

  • 1/2 cup Carrots Sliced

  • 1/2 cup Snap Peas

  • 1/2 Green Cabbage Chopped

  • 2 tsp Minced Ginger

  • 2 Garlic Cloves Minced

  • Stir-Fry Sauce
  • 1 Tbsp Corn Starch

  • 2 Tbsp Cold Water

  • 1/4 Cup Low Sodium Chicken Broth

  • 3 Tbsp Low Sodium Soy Sauce

  • 1/4 Cup Honey

  • 1/2 Tsp Crushed Red Pepper Flakes


  • In a medium-size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and red pepper flakes) and whisk to combine. Set aside.
  • Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat.
  • Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  • Reduce heat to medium and add the remaining tablespoon of oil to the skillet.
  • Add broccoli, bell pepper, onions, snap peas, cabbage, and carrots and cook, stirring occasionally, just until crisp-tender. Add ginger and garlic and cook for an additional minute.
  • Add chicken back into the skillet and stir to combine.
  • Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
  • Bring to a boil, stirring occasionally, and let boil for one minute.
  • Serve with rice and/or chow mein if desired.

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