Healthy Easy Chicken Stir Fry Recipes

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HEALTHY CHICKEN STIR FRY



Healthy Chicken Stir Fry image

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

Provided by Cassie Johnston

Categories     Chicken and Turkey Recipes

Time 30m

Number Of Ingredients 18

1/4 cup soy sauce, tamari, or coconut aminos
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes, plus more to taste for added heat
1 pound chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
3 large carrots, peeled and julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 cup snow peas, sliced into 1" pieces
8 ounces button mushrooms, sliced thinly
2 cups frozen broccoli, defrosted
2 tablespoons avocado oil or olive oil, divided
1 tablespoon cornstarch or arrowroot powder
4 cups cooked rice, noodles, or other serving options
Sliced green onions and toasted sesame seeds, for serving

Steps:

  • 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 go, heat a large wok over high heat. Add one tablespoon of the olive oil.
  • 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, 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 heat to medium-low.
  • 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.

Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 22 grams fat, Fiber 11 grams fiber, Protein 49 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 large serving, Sodium 1312 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

CHICKEN STIR FRY RECIPE



Chicken Stir Fry Recipe image

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it's amazing flavor!

Provided by Trish - Mom On Timeout

Categories     Dinner

Time 18m

Number Of Ingredients 16

1 lb boneless, skinless chicken breast (cut into 1 inch cubes)
salt and pepper (to taste)
2 tbsp olive oil (divided)
2 cups broccoli florets
1/2 yellow bell pepper (cut into 1 inch pieces)
1/2 red bell pepper (cut into 1 inch pieces)
1/2 cup baby carrots (sliced )
2 tsp minced ginger
2 garlic cloves (minced)
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes

Steps:

  • In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
  • Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
  • Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  • Reduce heat to medium and add remaining tablespoon of oil to the skillet.
  • Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
  • Add chicken back into the skillet and stir to combine.
  • Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
  • Bring to a boil, stirring occasionally, and let boil for one minute.
  • Serve with rice and/or chow mein if desired.

Nutrition Facts : Calories 343 kcal, Carbohydrate 29 g, Protein 26 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 570 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

EASY CHICKEN STIR-FRY



Easy Chicken Stir-Fry image

This seriously simple meal is the thing to make on nights when you don't know what to cook. Chicken breast, onions, bell pepper and snow peas come together in an ultra-fast stir-fry with a silky, flavorful sauce that'll be on the table in a matter of minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 15

3/4 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon natural rice vinegar
1 tablespoon honey
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut crosswise in 1/2-inch strips
1 tablespoon finely chopped serrano chile, seeds and membranes removed
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh gingerroot
1 cup thinly sliced onions
1 cup thinly sliced red bell pepper (about 1 large)
1 cup thinly bias-sliced snow peas
1 teaspoon roasted sesame seed
Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving

Steps:

  • In medium bowl, mix broth, cornstarch, soy sauce, vinegar and honey. Beat with fork until smooth. Set aside.
  • In 12-inch nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add chicken; cook 6 to 8 minutes, turning once, until cooked through. Add serrano chile, garlic and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
  • Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Add snow peas; cook 30 to 60 seconds longer, until softened.
  • Return chicken mixture to skillet. Stir sauce; add to chicken and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.

Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

CHICKEN STIR-FRY



Chicken Stir-Fry image

"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

Steps:

  • Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

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