healthy 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.

With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.

Crispy Pork Stir Fry

c. white rice

lb. pork, thinly sliced and cut into 1/4" strips

kosher salt

cornstarch

garlic, chopped

anchovy fillet, chopped

ginger,

brown sugar

soy sauce

black pepper

snow peas, chopped

red bell pepper, cut into 1/4" strips

green onions, chopped

This is one of all time best Chinese recipes I've ever made.  Finally a dish I can make at home that truly tastes like it is from a high quality Chinese restaurant.  It might say four servings, but it fed two hungry guys with no leftovers.  I did double the sauce and used it all.  It was FANTASTIC!  You have to try this, even though it is a bit of prep.  I did the pork strips first and dredged them in corn starch to give them plenty of time.  Much crispier that way.  Anchovy past is a wonderful idea, and can't imagine EVER skipping anchovy for that extra layer of taste.

This is a delicious dish. I doubled sauce, but other than that followed the recipe as written. 
My prep time was a longer than 10 minutes, but cook Rome was about spot on.

This was great and a wonderful change from my usual stir fry.  I left out the anchovy sauce because we don't like fish at all in our house and it still came out great!

I made it tonight using broccoli florets rather than snow peas, added thinly sliced onion, and doubled the garlic. Added more chicken broth to the sauce and included an anchovy. Absolutely delicious!!! The pork was crispy and the sauce was better than any I've had in a restaurant. I'll try it with chicken, beef, and tofu.

This was excellent ! I have never eaten an anchovy nor wanted to, but  based on recommendation I used in my sauce and it was excellent ! I made double the sauce but found I didn’t need it . To ensure crispy pork I cut thin , cover with half 1/3 of cornstarch and let sit . Then I had the remainder and toss right before cooking . This was great !

Instead of the anchovies I used fish sauce

Absolutely amazing!! I doubled the sauce and changed up the veggies a bit! I used tri peppers, baby corn, bok choy, water chestnuts, sugar peas and broccoli then served over rice noodles tossed in the extra sauce! My family said it was better than take out! Huge thumbs up!

Delicious!  I skipped the anchovy and used green beans in place of peas.  Will make this again.

Oh gosh this was yummy! Made with noodles and doubled the sauce so they’d be juicy & it worked out nicely. There’s 2 of us & none left! Thank you! 🙏

It was soooo delicious. I only had half a pound of pork but followed the reviews and kept the sauce amount the same. I am IN LOVE with this recipe. To the sauce, I added some gochujang and oyster sauce and it gave it a bit of kick. It took literally 25 mins and was so easy to make. I would highly recommend.

"Cooked until no longer pink and crispy" is a tad confusing. Great recipe though, thanks.

easy to prepare and very good! so good I made it twice last week and again today.  you don't taste the anchovy at all.

Can’t figure out how to make this dish crispy

This Stir-Fry Vegetables recipe from Delish.com is bonkers-easy and packed with flavor. Plus, it's vegan!

Sesame-Ginger Vegetable Stir-Fry

olive oil

ginger

snap peas, trimmed

red bell pepper, sliced

c. sliced cremini mushrooms

Kosher salt

tbsp. low-sodium soy sauce

water

What's a must-have in your veggie stir-fry?

https://streaming.hearstdigitalstudios.com/a798a862-e474-4a4a-9f48-f7c3483c318f/video_rover_16x9_1080p_hd_1552677474_99613.mp4

Take a break from meat and try this hearty vegetable stir-fry; you won't regret it!

This Veggie Stir-Fry Is Perfect For Meatless Monday!

Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!

Stir Fry Noodles

chicken breasts

soy sauce (plus additional to taste, divided)

garlic (minced)

green

hoisin sauce

grapeseed oil oil

noodles

vegetables

eggs (lightly beaten)

Toss

Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.

Combine

In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.

Cook

Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.

In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.

To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.

Saute

Add half the scallion mixture and saute until fragrant, about 1 minute.

Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.

Add the eggs, sriracha, chicken, and remaining scallion mixture.

Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.

Serve

Remove from heat. Sprinkle with the reserved green onions.

Our Keto Garlic Chicken Stir Fry is a quick and easy dinner that’s ready in less than 30 minutes. It’s a simple meal that you’ll be eating over and over.

Keto Stir Fry - Chicken & Garlic

Sesame Oil

Garlic (finely chopped)

Chicken Thighs (thinly sliced)

Salt

Pepper

Broccolini (sliced)

Butter

Pak Choy (roughly chopped)

Tamari Sauce

Sesame Seeds

Place a large non-stick frying pan or wok over high heat.

Add the oil and garlic. Saute for 2-3 minutes until fragrant.

Add the chicken, salt, and pepper. Saute until the chicken is browned, then add the broccolini and butter.

Cook for 5 minutes, until the broccolini has softened.

Add the pak choy and tamari sauce and saute until the greens are just cooked (and still a little crunchy).

Serve the stir fry sprinkled with sesame seeds.

Looking to reduce waste and use leftover veggies in the fridge? This vegetable teriyaki stir fry is the perfect solution. Easy to make and huge on flavor!

Vegetable Teriyaki Stir Fry

vegan teriyaki sauce (,

rice

Cook the veggies in a pan over medium heat until the just begin to soften, or until soft depending on your preference. You can cook them all at once if you don&#039;t mind the different textures of each, or cook onions first, then harder veggies like carrots and broccoli. Finally adding those that cook quickly, like zucchini and greens, last.

Add in the 1 cup teriyaki sauce and stir until mixed well.

Serve over rice, quinoa or anything else you prefer.

This quick, healthy cabbage stir fry features chicken or beef and thinly sliced cabbage cooked in a light and flavorful stir fry sauce. Easy and delicious!

Cabbage Stir Fry

garlic

red pepper flakes

cloves

rice vinegar

maple syrup

cabbage (about 1 to 1 1/2 pounds)

extra virgin olive oil (divided)

chicken

carrots (about 10 ounces or 4 medium)

green onions (finely chopped (about 6 small))

cilantro

Prepared brown rice

Prep

In a small bowl, combine the garlic, ginger, red pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both close by.

Cut the stem end off of the cabbage. Next, cut it in half from the top of the cabbage down through the stem. Place the flat, cut side against the surface of your cutting board, then each half into quarters (again, from the top down towards the stem). Turn each quarter crosswise, then cut into thin, 1/8-inch strips. Keep handy (I like to pile my cut cabbage into a bowl as I go).

Brown

Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the oil. Once hot and shimmering, add the chicken. Cook, breaking up the meat. Stir in the remaining 2 tablespoons soy sauce. Continue cooking until the meat is fully cooked through and any liquid that has collected in the pan has mostly cooked off, about 5 minutes. Transfer to a plate or bowl. Make sure you have the skillet lid handy.

Add the remaining 1 tablespoon oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is just starting to wilt.

Add the soy sauce and spice mixture. Cover the skillet and cook over high heat for one minute, until the cabbage is completely wilted but isn’t mushy.

Stir

Uncover, and stir in the green onion, cilantro, and reserved chicken. Let cook 30 additional seconds. The cabbage should be crisp tender (if it’s not, cook it a bit longer). Serve hot with rice or noodles and an extra dash of soy sauce as desired.

https://content.jwplatform.com/videos/CgSJDdL7.mp4

Crispy salmon skin, tender salmon fillet, stir fried veggies and Japanese soba noodles. Delicious Asian flavors in a healthy, nutritious dish that's also super easy to make.

Soba Stir Fry with Salmon

dried soba

salmon fillets

carrot

zucchini

tbsp coconut aminos

mirin

ginger powder

tbsp sesame oil

Sesame seeds

Use a spiralizer or a shredder and shred the carrots and zucchini. In a pan, cook carrots first with some water and add in the zucchini after carrots are soft. Drain and set pan aside.

In a separate pot, cook dried soba according to the package instructions.

Put salmon fillet on a piece of parchment paper on a tray and grill the salmon for about 13 mins depending on the thickness of the salmons.

Once the soba is cooked, drain and add it to the pan of cooked vegetables. Add in the soy sauce, coconut aminos, mirin, ginger powder.

Stir fry over low/medium heat for a minute or two, ensuring that the soba and vegetables are mixed well. Once cooked, turn off heat and stir in sesame oil.

Take the salmon out from the oven after 13 mins and add some of same sauce to it and pop it in the oven for another 2 mins.

Delish.com's Chicken Chow Mein will take less time than ordering take-out.

Chicken Chow Mein

refrigerated chow mein noodles or dry spaghetti

tbsp. sesame oil

lb. boneless skinless chicken thighs, cut into 1" pieces

carrot, grated

cabbage,

chicken broth

c. low-sodium soy sauce

oyster sauce

green onions,

sesame seeds,

I don’t usually leave comments on recipes, but I like to go through them to see what others have done and tried and thought. So in the spirit of that - I thought I’d share my opinion because something happened that never usually happened. I made the recipe as suggested, but with substitutions from the poster.  I used beef instead of chicken (used extra stew beef I had and cut into little pieces. Marinated the beef as per the poster’s beef and broccoli recipe); I didn’t use cabbage but mushrooms and sweet peppers instead - everything else was done as per the recipe. My husband and I loved it! My husband generally likes me cooking, but he LOVED this. By the time I put our daughter to bed, he was sitting with a second bowl AND had packed a lunch. He NEVER packs lunch - he effectively called dibs on this dish. I’d made enough for 6 servings and all that’s left is enough for lunch for me tomorrow. I’ve tried many Asian dishes before and this is by far the most delicious! Thanks you for sharing and keep up the good work. I’ll be doing the beef and broccoli next!

Added extra ginger and garlic but still seemed kind of bland to me. I might try adding some onion the next time for more flavor and more veggies.

Husbands comment “restaurant quality”, and son asked for seconds. A keeper recipe.

Quick easy and tasty. Upped the ginger and added a little more garlic - was fantastic.

this did not take me to flavor town. Noods were not gangster. Edible though.

Very good!  Loved by the whole family.  Added bonus:  it was pretty quick and easy to make!

It's real easy to make everyone loved it thanks

https://streaming.hearstdigitalstudios.com/926a70d2-b9c6-4bf6-ba04-3f7c032b1a60/video_rover_16x9_1080p_hd_1537561563_48873.mp4

The perfect reason to keep a jar of oyster sauce in your fridge.

This Chicken Chow Mein = Serious Hangover Helper

Delish.com's Chicken Chow Mein will take less time than ordering a takeaway. 

350 g chow mein noodles

450 g boneless skinless chicken thighs, cut into 2.5cm pieces

garlic, crushed

60 mL low-sodium chicken stock

60 mL low-sodium soy sauce

spring onions,

This Broccoli Tofu Stir Fry is a quick, easy and healthy meal that tastes delicious. This quinoa stir fry is vegan, gluten-free, protein packed and takes just 15 MINUTES to make! An easy homemade recipe that is a great dinner idea and perfect for meal prep!

Top 19 healthy stir fry recipes from across the web

The most viewed healthy stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Chicken Stir Fry

Crispy Pork Stir Fry

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Stir Fry Noodles

Keto Stir Fry - Chicken & Garlic

Vegetable Teriyaki Stir Fry

Cabbage Stir Fry

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Chicken Chow Mein

Chicken Chow Mein

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Healthy chicken stir-fry

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Thai Basil Chicken Recipe

Top 19 healthy stir fry recipes from across the web

The most viewed healthy stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Chicken Stir Fry

Crispy Pork Stir Fry

Sesame-Ginger Vegetable Stir-Fry

Stir Fry Noodles

Keto Stir Fry - Chicken & Garlic

Vegetable Teriyaki Stir Fry

Cabbage Stir Fry

Soba Stir Fry with Salmon

Chicken Chow Mein

Chicken Chow Mein

Broccoli Tofu Stir Fry with Quinoa

Ginger Shrimp Stir-Fry with Garlick...

Soba Stir Fry with Salmon

Inside Out Egg Roll

Pork Belly Stir Fry

Healthy chicken stir-fry

Thai Cabbage StirFry

Asparagus Mushroom Stir-Fry

Thai Basil Chicken Recipe

The most viewed healthy stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine