Have you been craving a dinner that’s both incredibly satisfying and genuinely good for you? I’ve perfected this healthy chicken and veggie stir fry that delivers restaurant-quality flavor in just 20 minutes! The secret lies in my carefully crafted sauce that transforms ordinary chicken and vegetables into something extraordinary, plus I’ll share the one technique that guarantees your veggies stay perfectly crisp while your chicken becomes tender and juicy every single time.
Your Complete Ingredients List
Getting your ingredients together is honestly the most important step, and trust me, I’ve learned this the hard way after scrambling around my kitchen like a maniac looking for cornstarch while my chicken was overcooking.
This stir fry recipe is pretty forgiving, but having everything prepped and ready to go will make your cooking experience so much smoother, especially since stir frying happens fast once you get started.
- 1.25 lbs boneless chicken breast or thighs, cut into 1 inch pieces
- 1 large white onion, thinly sliced
- 2 large bell peppers, thinly sliced
- 1 lb broccoli, chopped
- 3 garlic cloves, minced
- 1 inch ginger, peeled and minced
- 1 3/4 cup chicken stock, low sodium
- 1/4 cup soy sauce (or Bragg’s liquid aminos)
- 2 tbsp honey (or maple syrup/brown sugar)
- 1 tbsp rice vinegar
- 3 tbsp cornstarch
- 2 tbsp avocado oil
- 1 tbsp sesame seeds, for garnish
Now, let’s talk about some flexibility here because cooking should work with your life, not against it. If you can’t find avocado oil, regular vegetable oil or even olive oil will work just fine, though avocado oil has that higher smoke point that’s perfect for the high heat of stir frying.
The chicken choice between breast and thighs is really about your preference – thighs stay juicier and are more forgiving if you overcook them slightly, while breasts are leaner but can get tough if you’re not careful.
Don’t stress too much about the exact measurements for the veggies either; if your bell peppers are smaller or your broccoli crown is huge, just go with it and adjust as needed.
Cooking Instruction
Making this stir fry is honestly one of those cooking experiences that makes you feel like a kitchen wizard, even if you’re just throwing vegetables around in a hot pan.
Start by heating your 2 tablespoons of avocado oil in a large skillet over medium-high heat – and yes, it needs to be a large skillet because nobody wants their beautiful vegetables steaming in their own juices like they’re having an existential crisis. Toss in your 3 minced garlic cloves and 1 inch of minced ginger first, letting them sizzle for about 30 seconds until they smell absolutely divine.
Then add your 1.25 pounds of chicken pieces, cooking them until they’re golden and cooked through, which usually takes about 5-7 minutes depending on how cooperative your stove is feeling today.
Once your chicken is perfectly done, remove it from the skillet and set it aside – this prevents it from turning into those sad, rubbery nuggets we’ve all accidentally created at some point. Add a bit more oil if your pan looks dry, then throw in your thinly sliced large white onion and 2 large bell peppers, cooking them for about 3-4 minutes until they start getting tender but still have some attitude.
The 1 pound of chopped broccoli goes in next, and here’s where the magic happens – cook it just until it turns that vibrant, almost neon green color that screams “I’m healthy and I know it.”
Now comes the saucy finale, which is really just fancy talk for mixing liquids together and hoping for the best. Combine your 1 3/4 cups of chicken stock, 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar, then pour this golden elixir into your vegetable party.
Mix 3 tablespoons of cornstarch with a little water to create a slurry – and yes, slurry is a real cooking term, not just something that sounds vaguely unappetizing – then stir it into the pan. Add your cooked chicken back to the mix, toss everything together until it’s beautifully coated in that glossy sauce, and sprinkle with 1 tablespoon of sesame seeds because apparently we’re fancy like that.
For an even more hands-off approach, you could adapt this recipe for a premium slow cooker and let it do all the work while you relax.
Tips & Variations
While this stir fry is absolutely perfect as written, you’ve got countless ways to make it your own little culinary masterpiece!
Want more heat? Toss in red pepper flakes or sriracha! Craving different textures? Swap broccoli for snap peas, carrots, or zucchini. You can even make it vegetarian by replacing chicken with firm tofu or tempeh.
Don’t have rice vinegar? Apple cider vinegar works beautifully! For extra richness, drizzle toasted sesame oil right before serving.
Want to meal prep? This keeps wonderfully in the fridge for up to four days, making your weeknight dinners absolutely effortless!
Serving Suggestions
This incredible stir fry shines brightest when paired with the right foundation! I love serving it over fluffy jasmine rice, which soaks up that gorgeous sauce beautifully.
Want something lighter? Try cauliflower rice or shirataki noodles for fewer carbs. Brown rice adds nutty flavor and extra fiber, while quinoa brings protein power to your plate.
For Asian-inspired flair, serve alongside steamed edamame or a crisp cucumber salad dressed with rice vinegar. Don’t forget chopsticks – they make eating more fun!
A sprinkle of crushed red pepper flakes adds heat for spice lovers.
What’s your favorite base?
Smart Storage Solutions
Proper storage transforms your delicious stir fry from a one-night wonder into multiple meals throughout the week!
I store mine in glass containers with tight-fitting lids for up to four days in the fridge.
Want to meal prep like a pro? Divide portions into individual containers immediately after cooking while everything’s still warm. The flavors actually improve overnight!
For longer storage, freeze portions for up to three months in freezer-safe bags.
Pro tip: add a splash of chicken stock when reheating to restore that perfect saucy consistency. Your future hungry self will thank you!
Nutrition Information
Beyond the incredible taste and convenience, let me share what makes this stir fry a nutritional powerhouse!
You’re getting 35 grams of lean protein per serving from that chicken, plus fiber-packed broccoli that’s loaded with vitamin C. The bell peppers? They’re antioxidant superstars!
I love how this recipe keeps sodium in check while delivering bold flavors through fresh ginger and garlic. Each serving clocks in around 320 calories, making it perfect for weight management goals.
Best part? You’re eating the rainbow with those colorful veggies, ensuring you get diverse nutrients your body craves!
