chicken stir fry

Skip the take-out and make this Healthy Chicken Stir Fry recipe right at home! In under 30 minutes, you&#x27;ll have a flavorful dinner packed full of veggies.

Healthy Chicken Stir Fry

soy sauce, tamari, or coconut aminos

lemon juice

honey

sesame oil

rice wine vinegar

red pepper flakes,

chicken breasts,

garlic,

carrots,

red bell pepper, julienned

yellow bell pepper, julienned

snow peas, sliced into 1” pieces

button mushrooms, sliced thinly

broccoli,

avocado oil

cornstarch or arrowroot powder

green onions and toasted sesame seeds,

In a medium-sized bowl, whisk together the soy...

In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and then toss to coat. Let marinate in the fridge while you chop your veggies.

When you have all your veggies ready to...

When you have all your veggies ready to go, heat a large wok over high heat. Add one tablespoon of the olive oil.

Drain the chicken from the marinade, reserving the...

Drain the chicken from the marinade, reserving the marinade and placing it back in the fridge. Add the chicken to the wok and cook until the chicken is cooked through, about five minutes. Remove the chicken to a plate.

Pour the remaining olive oil into the wok,...

Pour the remaining olive oil into the wok, and then add in the garlic. Cook for a minute, or until fragrant. Add in the carrots, bell peppers, snow peas, and mushrooms. Cook until bright in color and just crisp-cooked, about three minutes.

Add in the broccoli and cooked chicken. Reduce...

Add in the broccoli and cooked chicken. Reduce heat to medium-low.

Whisk the cornstarch into the reserved marinade, and...

Whisk the cornstarch into the reserved marinade, and then pour into the wok. Bring to a simmer and cook until thick, about five minutes. Serve on top of rice or noodles, topped with green onions and toasted sesame seeds, and additional soy sauce, tamari, or coconut aminos, if desired.

This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!

Chicken and Broccoli Stir Fry

chicken breast (cut into 1 inch pieces)

vegetable oil

broccoli florets

mushrooms (if you don't like mushrooms broccoli

ginger

garlic

oyster sauce

chicken broth

sugar

soy sauce

cornstarch

salt and pepper

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

https://content.jwplatform.com/videos/7aRO9vBs.mp4

This chicken and broccoli stir fry is a classic dish of sauteed chicken and fresh broccoli florets coated in a savory sauce.

A tasty chicken dinner packed with nutritious veggies and coated in a tasty stir-fry sauce. Ready in nearly 30 minutes and a great way to pack lots of vegetables in one meal.

Chicken Stir-Fry

soy sauce, (or more to taste)

Tbsp oyster sauce

Tbsp honey (or brown sugar**)

chicken

Tbsp vegetable oil (or light olive oil)

carrots ((about 3 medium, cut about 1/6-inch thick))

yellow onion, (sliced (1 small))

broccoli

red bell pepper,

sugar snap peas, (sliced into halves if larger)

Tbsp ginger

garlic, (minced)

In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.

Heat 1 Tbsp oil in a non-stick 12-inch skillet (that&#x27;s deep, or use a saute pan or wok) over medium-high heat.

Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.

Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.

Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.

Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.

Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes. 

Toss in chicken. Season with more soy sauce to taste if desired.

Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.

https://content.jwplatform.com/videos/tFelz2pR.mp4

I think we all need one or two tasty and easy stir-fry recipes in our dinner rotation. This healthy chicken stir-fry is no exception! It’s packed with veggies and it’s perfectly filling and flavorful.

Stir Fry

This ginger chicken is pieces of chicken breast sauteed with broccoli, ginger and garlic, all in a savory sauce. A quick and easy stir fry recipe that&#039;s perfect for a busy night, and always gets rave reviews.

Ginger Chicken

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3-4 minutes or until broccoli is tender.

Remove the vegetables from the pan; place them on a plate and cover to keep warm.

Season the chicken with salt and pepper, and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes per side until golden brown and cooked through.

Add the broccoli mixture back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil, soy sauce and cornstarch.

Pour the sauce mixture over the chicken and vegetables and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

https://content.jwplatform.com/videos/0Yb7hmqL.mp4

This ginger chicken is pieces of chicken breast sauteed with broccoli, ginger and garlic, all in a savory sauce. A quick and easy stir fry recipe that's perfect for a busy night, and always gets rave reviews.

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

pack beansprout

spring onions,halved and sliced into long strips

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.&nbsp;

Chicken Stir Fry Recipe

lb chicken thighs

zucchini

Tbsp oil (divided)

Tbsp butter

carrot

oz mushrooms (sliced)

red pepper (cubed)

tsp fresh ginger (minced)

onion (cubed)

cashews

water

Tbsp honey

Trim chicken thighs of excess fat and cut into bite-sized pieces.&nbsp;Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).

Combine all of the ingredients for the sauce in a bowl.

In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.

Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.

Add chicken back to the pan. Add the garlic and ginger and cook 1&nbsp;minute, stirring frequently.

Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients.&nbsp;Garnish with green onion and sesame seed before serving if desired.

Delicious and easy homemade takeout in under 20 minutes, this Basil Thai Chicken With Zoodles will be your new favorite dish. Full of flavor and easily adaptable to any dietary needs.

Thai Basil Chicken Recipe - Pad Krapow {Whole30, Paleo}

basil

carrots

tbsp ginger (minced)

garlic (minced)

chicken stock

tbsp coconut aminos

salt & pepper

tsp red pepper flakes (optional)

Place a frying pan or wok over medium heat. Preheat for five minutes.

Cook the ground chicken through; remove from the pan and set aside.

Add garlic, ginger, carrots, soy sauce, red pepper flakes, and chicken stock to the pan and cook until the carrots are crisp-tender - about 3 minutes. Add the chicken back to the pan.&nbsp;

Add basil. remove from heat and allow to sit for 2 minutes. Serve immediately over rice, cauliflower rice, or zoodles (zucchini noodles).

A quick and easy weeknight-friendly black pepper chicken stir fry made with crisp peppers, sauteed onions, and crunchy celery! Serve this over brown rice or on its own!

Black Pepper Chicken Stir Fry

oil, divided

boneless, skinless chicken, cut into 1 inch cubes

shallots

bell pepper, sliced (any color)

celery,

ginger, grated or minced

EACH: low sodium soy sauce AND oyster sauce

pepper

EACH: honey AND rice vinegar

cornstarch, divided

CHICKEN: In a small bowl, combine the chicken with...

CHICKEN: In a small bowl, combine the chicken with 1/2 teaspoon cornstarch and a small pinch of salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons of oil to the skillet when it's hot along with the chicken. Allow the chicken to cook all the way through, about 4-6 minutes. Remove the chicken to a plate.

VEGGIES: In a small measuring cup, combine the...

VEGGIES: In a small measuring cup, combine the soy sauce, oyster sauce, ground pepper, honey, rice vinegar, 1 teaspoon of cornstarch and 1 tablespoon of water; stir until the cornstarch dissolves, set aside. Heat the remaining 2 teaspoons of oil in the skillet. Add the onions, pepper, and celery. Saute everything for 3-5 minutes or until the veggies brighten in color and start to cook down a little. Add the ginger and garlic during the last minute of cooking.

FINISH: Add the chicken back to the skillet...

FINISH: Add the chicken back to the skillet and drizzle in the prepared sauce, and stir to combine. The sauce will thicken fairly quickly, about 20 seconds or so. Serve on a bed of white or brown rice. Enjoy!

This Pepper Chicken Stir Fry recipe is ridiculously easy to make with ingredients that you already have in your pantry. Fast, full of flavour and best served with some steamed rice.

Pepper Chicken Stir Fry

Chicken Breasts (cut into 1 inch pieces)

light Soy Sauce

Garlic

Toasted Sesame Oil

Black Pepper

Oyster Sauce

Light Soy Sauce

Vinegar

Cornstarch (divided)

Vegetable Oil (divided)

Onion

Green Bell Pepper (cut into 1 inch pieces)

Red Bell Pepper (cut into 1 inch pieces)

Garlic (finely chopped)

Ginger (finely chopped)

Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes.

Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside.

Once the chicken has marinated, toss it in remaining two tablespoons cornstarch.

Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside.

Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute.&nbsp;

Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.

This low carb chicken stir fry is ready in just 30 minutes and will cure those Chinese take-out cravings!Per serving: 271 calories, 10g fat, 24g protein, 9g carbs, 4g fiber = 5 net carbs

Teriyaki Chicken Stir Fry

chicken breasts

vegetable oil, divided

cauliflower florets

chopped bell peppers

vinegar

honey substitute

chili paste

Heat a large skillet or wok over medium...

Heat a large skillet or wok over medium high heat. Add one tablespoon of vegetable oil to the skillet to heat.

Dice the chicken and add to the skillet....

Dice the chicken and add to the skillet. Cook, stirring often, about 6 minutes or until cooked through. Remove to a plate and set aside.

Add another tablespoon of oil to the skillet....

Add another tablespoon of oil to the skillet. Stir in the peppers, broccoli, and cauliflower and let cook for 5 minutes or until tender-crisp, stirring often.

Stir together soy sauce, vinegar, honey, garlic, ginger,...

Stir together soy sauce, vinegar, honey, garlic, ginger, and chili paste in a small bowl. Add to pan and stir to coat. Cook 3 minutes, stirring often.

Return chicken to the pan and cook for...

Return chicken to the pan and cook for 2 minutes while stirring.

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The most viewed chicken stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine