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Healthy Chicken Stir Fry Skillet

A quick one-pan dinner featuring tender chicken, crisp vegetables, and a sweet soy-ginger sauce that comes together in about 25 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb chicken breast, sliced into bite-size pieces Thighs are juicier if preferred.
  • 1 tbsp olive oil Or neutral oil like avocado or canola.
  • 1 cup broccoli florets
  • 1 medium red bell pepper, sliced
  • 1 small zucchini, sliced into half-moons
  • 1 medium carrot, thinly sliced (use a peeler for ribbons)
  • ½ cup snap peas

Sauce Ingredients

  • 3 tbsp low-sodium soy sauce Substitute tamari for gluten-free.
  • 1 tbsp honey or maple syrup Maple for vegan swap.
  • 1 tsp sesame oil
  • 1 tsp cornstarch Arrowroot for paleo.
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated (or ½ tsp ground ginger)

For Serving

  • Cooked rice brown rice or jasmine rice For serving.
  • to taste sesame seeds For garnish.
  • to taste sliced green onions For garnish.

Instructions

Preparation

  • Pat the chicken dry and slice into even bite-size pieces. Season lightly with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat until shimmering.

Cooking

  • Add the chicken in a single layer. Cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside.
  • In the same skillet, add broccoli, bell pepper, zucchini, carrot, and snap peas. Stir-fry for 4–5 minutes until vegetables are tender-crisp and still bright.
  • While vegetables cook, whisk together soy sauce, honey, sesame oil, cornstarch, garlic, and ginger in a small bowl until smooth.
  • Return chicken to the skillet. Pour the sauce over the chicken and vegetables and stir to coat everything.
  • Cook for 2–3 minutes, stirring constantly, until the sauce thickens and lightly glazes the ingredients.
  • Remove from heat. Serve immediately over cooked rice and garnish with sesame seeds and sliced green onions.

Notes

If you want a lower-sodium version, use reduced-sodium soy sauce and taste before adding more. Swap in frozen mixed vegetables in a pinch; thaw and drain excess moisture first.