Looking for a meal that’s as wholesome as it is delicious? This Healthy Chicken and Vegetable Stir-Fry is a balanced dish packed with lean protein, fresh vegetables, and a savory-sweet sauce. It’s a vibrant and nutrient-rich recipe that comes together in under 30 minutes, making it ideal for busy weeknights. The best part? It’s easy to customize to suit your tastes or dietary needs!
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil, divided
- 1 large head broccoli, cut into florets (about 4 cups)
- 1 red bell pepper, thinly sliced
- 2 carrots, peeled and thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (optional for extra flavor)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch (for thickening)
- 1/4 cup water
- 1/2 teaspoon sesame oil (optional, for aroma)
- 1 tablespoon sesame seeds (for garnish, optional)
- Freshly ground black pepper to taste
Instructions
- Prepare the Chicken : Slice the chicken breasts into thin strips and season lightly with black pepper. Set aside.
- Cook the Chicken : Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5–6 minutes until fully cooked and lightly golden. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables : In the same skillet, heat the remaining tablespoon of olive oil. Add the broccoli, red bell pepper, and carrots. Stir-fry for 5–7 minutes until the vegetables are tender-crisp. Add the garlic and ginger, cooking for an additional minute until fragrant.
- Make the Sauce : In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, honey or maple syrup, cornstarch, and water. If using sesame oil, add it to the mix. Make sure the cornstarch is fully dissolved for a smooth sauce.
- Combine Everything : Return the chicken to the skillet with the vegetables. Pour the sauce over the mixture, stirring well to coat evenly. Cook for 2–3 minutes, allowing the sauce to thicken and fully coat the chicken and vegetables.
- Garnish and Serve : Sprinkle with sesame seeds (if desired) and serve hot over steamed rice, noodles, or as a standalone low-carb option.
Conclusion
This Healthy Chicken and Vegetable Stir-Fry is a one-pan wonder that brings together bold flavors and nutritious ingredients. With its crisp veggies, tender chicken, and perfectly balanced sauce, it’s a dish that’s sure to please even the pickiest eaters. Whether you’re cooking for your family or prepping meals for the week, this recipe is quick, easy, and endlessly satisfying. Pair it with your favorite side for a complete, wholesome meal.
Vibrant Chicken and Vegetable Stir-Fry: A Healthy Delight
A quick and healthy stir-fry combining leanchicken, fresh vegetables, and a flavorful sauce. Perfect for weeknight dinnersor meal prep!
Ingredients
- 1 lb 450 g boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil divided
- 1 large head broccoli cut into florets (about 4 cups)
- 1 red bell pepper thinly sliced
- 2 carrots peeled and thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce optional for extra flavor
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch for thickening
- 1/4 cup water
- 1/2 teaspoon sesame oil optional, for aroma
- 1 tablespoon sesame seeds for garnish, optional
- Freshly ground black pepper to taste
Instructions
- Prepare the Chicken : Slice the chicken breasts into thin strips and season lightly with black pepper. Set aside.
- Cook the Chicken : Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5–6 minutes until fully cooked and lightly golden. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables : In the same skillet, heat the remaining tablespoon of olive oil. Add the broccoli, red bell pepper, and carrots. Stir-fry for 5–7 minutes until the vegetables are tender-crisp. Add the garlic and ginger, cooking for an additional minute until fragrant.
- Make the Sauce : In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, honey or maple syrup, cornstarch, and water. If using sesame oil, add it to the mix. Make sure the cornstarch is fully dissolved for a smooth sauce.
- Combine Everything : Return the chicken to the skillet with the vegetables. Pour the sauce over the mixture, stirring well to coat evenly. Cook for 2–3 minutes, allowing the sauce to thicken and fully coat the chicken and vegetables.
- Garnish and Serve : Sprinkle with sesame seeds (if desired) and serve hot over steamed rice, noodles, or as a standalone low-carb option.