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Easy and Healthy Chicken Stir-Fry Recipe

Easy and Healthy Chicken Stir-Fry

Tender chicken and colorful vegetables are tossed in a glossy, lightly sweet soy-ginger sauce. This quick dinner serves four and takes about 30 to 35 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 pound Boneless, skinless chicken breast or thighs, cut into thin strips
  • 1 tablespoon Low-sodium soy sauce
  • 1 tablespoon Cornstarch
  • 1 teaspoon Toasted sesame oil, optional
Stir-Fry
  • 1 tablespoon Canola, avocado, peanut, or other high-heat oil
  • 3 cups Mixed vegetables, cut into bite-size pieces
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated or finely minced
Sauce
  • 1/4 cup Low-sodium soy sauce
  • 1/2 cup Low-sodium chicken broth or water
  • 1 tablespoon Honey or maple syrup
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Cornstarch
  • 1/4 teaspoon Crushed red pepper flakes, optional
For Serving
  • As needed Cooked brown rice, white rice, or quinoa
  • As needed Sliced green onions and sesame seeds, optional

Method
 

Step-by-Step
  1. Whisk 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, and the optional sesame oil together. Toss with the sliced chicken and let it stand for 5 to 10 minutes.
  2. Whisk the sauce ingredients together in a bowl until the cornstarch has completely dissolved.
  3. Heat a large wok or skillet over medium-high to high heat, then add half of the high-heat oil. Cook the chicken in a single layer for 3 to 5 minutes, turning once, until browned and cooked through; transfer it to a plate when it reaches 165°F internally.
  4. Add the remaining oil and stir-fry the vegetables for 4 to 6 minutes. Begin with firm vegetables such as carrots and broccoli, then add softer choices such as bell pepper, snap peas, mushrooms, or zucchini.
  5. Add the garlic and ginger and cook for about 30 seconds, just until fragrant. Return the chicken to the pan, pour in the sauce, and toss constantly for 1 to 2 minutes until the sauce boils, thickens, and coats everything.
  6. Serve the stir-fry immediately over cooked brown rice, white rice, or quinoa. Finish with green onions and sesame seeds if desired.

Notes

Prepare all ingredients before heating the pan because stir-frying moves quickly. Cook in batches if the pan is crowded, and add the sauce only at the end so the vegetables remain crisp-tender. Store leftovers in the refrigerator and reheat gently until hot.