Healthy Chicken Stir Fry Skillet
A quick and colorful stir-fry featuring bite-sized chicken, crisp-tender vegetables, and a sweet soy-garlic glaze, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced into bite-size pieces or thighs for more fat and flavor
- 1 tbsp olive oil substitute neutral oil like avocado or vegetable oil
- 1 cup broccoli florets
- 1 large red bell pepper, sliced
- 1 small zucchini, sliced into half-moons
- 1 medium carrot, thinly sliced
- ½ cup snap peas
- 3 tbsp low sodium soy sauce use tamari for gluten-free
- 1 tbsp honey or maple syrup maple for vegan-friendly
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated or ½ tsp ground ginger
- Cooked brown rice or jasmine rice for serving
- to taste sesame seeds and sliced green onions for garnish
Instructions
Preparation
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add the sliced chicken in a single layer. Cook 5–6 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate and set aside.
Cooking
- In the same skillet, add the broccoli, bell pepper, zucchini, carrot, and snap peas. Stir-fry 4–5 minutes until vegetables are tender-crisp and bright.
- While the vegetables cook, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey (or maple), 1 tsp sesame oil, 1 tsp cornstarch, 2 minced garlic cloves, and 1 tsp grated ginger in a small bowl until smooth.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir to coat.
- Cook 2–3 minutes, stirring constantly, until the sauce thickens and lightly glazes the chicken and vegetables.
- Remove from heat and serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions.
Notes
For lower carbs, exchange rice for cauliflower rice or serve over a bed of leafy greens. Cool leftovers to room temperature and refrigerate within 2 hours in an airtight container. Use within 3–4 days. To freeze: place cooled stir fry (without rice) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.