Description
Quick, nutritious, and bursting with flavor, Chicken Stir Fry combines tender chicken with fresh vegetables and savory sauces (natural) for a colorful and satisfying meal that is easy to prepare and loved by everyone. Ready in under 30 minutes, this healthy one-pan dish is perfect for busy weeknights and customizable to suit any palate.
Ingredients
Scale
Chicken and Vegetables
- 400g chicken breast or thigh, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced (for garnish)
Sauce
- 3 tbsp soy sauce (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp grape juice
- ¼ tsp natural gelling agent dissolved in 1 tbsp water
- 1 tbsp sesame oil
For Cooking
- 1 tbsp sesame oil (for stir frying)
Optional Variations
- Chopped fresh chili or chili flakes (to taste)
- Maple syrup (natural) or date syrup (natural) (1 tsp for sweetness)
- Substitute chicken with tofu, shrimp, or thinly sliced beef
- Tamari or coconut aminos in place of soy sauce (natural) for gluten-free option
Instructions
- Prepare the Ingredients: Slice the chicken thinly for even quick cooking. Wash and chop the bell peppers, broccoli, and carrots into bite-sized pieces. Mince garlic and grate fresh ginger to release their flavors.
- Make the Sauce: In a small bowl, whisk together soy sauce (natural), vegetarian Worcestershire sauce (natural), grape juice, natural gelling agent dissolved in water, and sesame oil. Set aside.
- Cook the Chicken: Heat a skillet or wok over medium-high heat and add 1 tablespoon sesame oil. Stir fry the chicken slices for 4-5 minutes until golden and cooked through. Remove chicken from the pan and keep aside.
- Stir Fry the Vegetables: In the same pan, add more sesame oil if needed. Add garlic and ginger and stir for about 30 seconds until fragrant. Then add carrots, bell peppers, and broccoli. Stir frequently and cook until crisp-tender while keeping colors vibrant.
- Combine and Finish: Return chicken to the pan, pour in the prepared sauce, and stir well. Cook for 2-3 minutes until the sauce thickens slightly and coats all ingredients evenly. Remove from heat and garnish with sliced green onions before serving.
Notes
- Use pre-cut vegetables to save prep time without losing freshness.
- Stir fry over high heat to keep vegetables crisp and chicken tender.
- Thinly slice chicken and vegetables for even and quick cooking.
- Do not overcrowd the pan; cook in batches if needed to avoid steaming.
- The natural gelling agent helps the sauce coat ingredients perfectly without heaviness.
- Serve with steamed jasmine rice, cauliflower rice, or soft noodles to complement the dish.
- For freshness, garnish with toasted sesame seeds or chopped cilantro if desired.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
- Reheat gently in a skillet over medium heat, stirring occasionally; avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: chicken stir fry, quick dinner, healthy stir fry, gluten free, easy weeknight dinner, lean protein, fresh vegetables
