Healthy Chicken & Veggie Stir Fry

This easy Healthy Chicken & Veggie Stir Fry is loaded with fresh veggies, protein, and a delicious homemade sauce. It only takes 30 minutes to make and is another one of my one-pan easy weeknight meals. Making this dish in a large wok such as a HexClad makes it even easier and quicker! You barely need any oil with HexClad pans and the hexagon technology is unbeatable!

This recipe makes 4 servings so it is a perfect family dinner! There are only 227 calories per serving and this dish is also very high in protein! Serve this stir fry over some fresh jasmine rice for the ultimate stir fry dinner. You can customize this stir fry to your liking and use any veggies you would like. Be sure to try my Healthy Sirloin Stir Fry as well!

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Ingredients

For the Stir Fry

Chicken Breasts - 20 ounces (1.25 lbs.) of boneless, skinless chicken breasts. I used 5 4-ounce chicken breasts.
Olive Oil - 1/2 tablespoon - To cook your chicken in. If you use a HexClad, you don't even need that much oil!
Sesame Seed Oil - 1/2 a tablespoon to sauté your veggies in. You can use more olive oil instead, but the sesame seed oil gives this stir fry the most delicious flavor in my opinion!
Minced Ginger - 1/2 a teaspoon of fresh minced ginger, or to taste.
Minced Garlic - I used 1 heaping teaspoon of minced garlic but measure with your heart!
Red Bell Pepper - 1 red bell pepper, sliced into thin strips. You can use any color of bell pepper!
Snap Peas - 6 ounces of fresh snap peas.
Broccoli - 4 ounces of chopped broccoli florets.
Mushrooms - 4 oz. sliced white mushrooms.
Garlic Salt & Pepper - 1 teaspoon of each, or to taste.
Red Pepper Flakes- Use as little or as much as you would like! I like my stir fry to have a little bit of a kick to it.

** Feel free to switch up any of the veggies! This is just my favorite combo!

For the Sauce:

Soy Sauce - 1/8 cup low sodium soy sauce
Oyster Sauce - 2 tablespoons oyster sauce
Ponzu Sauce - 1 tablespoon. You can also just use additional soy sauce. I find that Ponzu sauce gives more of a tang and the citrus flavors in it really make the sauce!
Water - To thin out the sauce from the thickness of the oyster sauce. You only need about a tablespoon.

How To Make It

Preheat a large wok over medium/high heat with the 1/2 tbsp olive oil.
Season your chicken to taste with garlic salt, pepper, and red pepper flakes, to taste. Add your chicken to your hot wok and cook until the chicken is fully cooked, about 12 minutes.
While your chicken is cooking, make your sauce. Whisk all the ingredients for the sauce together and set aside.
Set the chicken onto a plate and set aside. Drizzle the sesame seed oil in your wok and sauté your garlic & ginger until fragrant, about 2 minutes.
Add in your red bell pepper, snap peas, and broccoli. Sauté for about 4-5 minutes and then add your mushrooms. Cook for another 2 minutes.
Add your chicken back into your wok. Reduce the heat to low and add your sauce. Let simmer for 5 minutes and enjoy!!

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How To Store Leftovers

You can store your leftover chicken stir fry in an airtight container in the refrigerator for up to 4 days. If you make rice with this stir fry I would recommend keeping the rice separate so that the juices don't soak into the rice and take away flavor from your chicken & veggies.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Cuisine: Japanese

Courses: Main Course

Servings: 4

Calories: 227 kcal

Dietary: Dairy Free

Ingredients

For the Stir Fry

20 oz boneless, skinless chicken breasts (1.25 lbs)
½ tbsp olive oil (extra virgin)
½ tbsp sesame seed oil
1 tsp fresh minced ginger (or to taste)
1 tsp fresh minced garlic (or to taste)
1 large red bell pepper (cut into thin slices)
6 oz fresh sugar snap peas
4 oz. fresh broccoli florets
4 oz fresh sliced white mushrooms
1 tsp garlic salt (or to taste)
1 tsp black pepper (or to taste)
½ tsp red pepper flakes (or to taste)

For the Sauce

⅛ cup low sodium soy sauce
2 tbsp oyster sauce
1 tbsp ponzu sauce
1 tbsp water

Instructions

1
Preheat a large wok over medium/high heat with the 1/2 tbsp olive oil.
2
Season your chicken to taste with garlic salt, pepper, and red pepper flakes, to taste. Add your chicken to your hot wok and cook until the chicken is fully cooked, about 12 minutes.
3
While your chicken is cooking, make your sauce. Whisk all the ingredients for the sauce together and set aside.
4
Set the chicken onto a plate and set aside. Drizzle the sesame seed oil in your wok and sauté your garlic & ginger until fragrant, about 2 minutes.
5
Add in your red bell pepper, snap peas, and broccoli. Sauté for about 4-5 minutes and then add your mushrooms. Cook for another 2 minutes.
6
Add your chicken back into your wok. Reduce the heat to low and add your sauce. Let simmer for 5 minutes and enjoy!!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 227kcal

% Daily Value *
Total Fat 6g10%
Cholesterol 95mg32%
Sodium 1010mg43%
Total Carbohydrate 10g4%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and has slight rounding.

Keywords: chicken, stir fry, wok

Read it online: https://cookingkatielady.com/recipe/healthy-chicken-veggie-stir-fry/