Hi, I’m Hannah! When 5:00 PM rolls around and hunger strikes, the temptation to order takeout is incredibly strong. However, I often find that restaurant stir-fries are loaded with excess oil, sodium, and hidden sugars that leave me feeling bloated. In fact, I wanted a meal that satisfied that savory craving but was actually nourishing and faster than delivery. Consequently, this Healthy Chicken Stir Fry has become my weeknight savior. It is packed with lean protein and colorful vegetables, all coated in a simple, homemade sauce that comes together in seconds. Furthermore, it is incredibly versatile, allowing you to use whatever produce is in your fridge. It’s the ‘good habit’ of making a nutritious, better-than-takeout meal in less time than it takes to find a menu.

Why You’ll Love This Healthy Chicken Stir Fry

Ready in 20 Minutes: First of all, speed is the biggest advantage here. Because everything cooks over high heat, you can have dinner on the table in under 20 minutes.
Nutrient Dense: Additionally, this dish is a powerhouse of vitamins. We load it up with broccoli, bell peppers, and snap peas for a meal that fuels your body.
Better Than Takeout: Moreover, the homemade sauce uses simple pantry ingredients like soy sauce and ginger. Therefore, you avoid the MSG and heavy syrups found in many restaurant versions.
Great for Meal Prep: Finally, the vegetables stay crisp-tender, meaning this recipe reheats beautifully for lunch the next day.

Healthy Chicken Stir Fry (20-Minute Recipe) ingredients

The Simple Ingredients You’ll Need

This recipe relies on fresh ingredients and a simple sauce to deliver big flavor.

Chicken Breast: To start, use boneless, skinless chicken breast cut into bite-sized pieces. It cooks quickly and absorbs the sauce well.
The Veggies: Next, I use a classic mix of broccoli florets, red bell peppers, and snap peas. However, you can easily swap these for zucchini, carrots, or mushrooms.
Soy Sauce: In addition, low-sodium soy sauce (or Tamari for gluten-free) is the salty, savory base of our sauce.
Aromatics: Fresh garlic and ginger are essential. Specifically, they provide that punchy, authentic stir-fry flavor that makes the dish pop.
Honey: Then, a small amount of honey adds a touch of sweetness to balance the salty soy sauce.
Cornstarch: Furthermore, this is the secret to a thick, glossy sauce that clings to the chicken instead of watering down at the bottom of the pan.
Sesame Oil: Finally, a drizzle of toasted sesame oil at the end adds a rich, nutty aroma.

How to Make Healthy Chicken Stir Fry

This process moves fast, so have all your ingredients chopped and ready to go. The full, detailed recipe is in the recipe card below.

Make the Sauce: First, in a small bowl or jar, whisk together the soy sauce, chicken broth, honey, minced garlic, ginger, and cornstarch. Set this aside.
Cook the Chicken: Next, heat a large skillet or wok over medium-high heat with a little oil. Add the chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
Sauté Veggies: Then, in the same hot pan, add the broccoli and bell peppers. If the pan is dry, add a splash of water to help steam them slightly. Cook for 3-4 minutes until they are tender but still crisp.
Combine: After that, return the cooked chicken to the pan with the veggies.
Add Sauce: Subsequently, give your sauce a quick whisk (cornstarch settles) and pour it over the chicken and vegetables. Toss everything together.
Thicken & Serve: Finally, let it bubble for 1-2 minutes. The sauce will thicken instantly and coat everything beautifully. Serve hot over rice or quinoa.

Healthy Chicken Stir Fry (20-Minute Recipe) processing

Tips for the Best Stir Fry

Prep is Key: Most importantly, stir-frying happens very quickly. Therefore, chop all your vegetables and mix your sauce before you turn on the stove. This prevents things from burning while you scramble for ingredients.
Don’t Overcrowd the Pan: Specifically, if you add too much chicken at once, it will steam instead of brown. If you have a small pan, cook the chicken in two batches for the best texture.
Cut Veggies Uniformly: For instance, try to cut your broccoli and peppers into similar-sized pieces. As a result, they will finish cooking at the exact same time, avoiding the issue of mushy peppers and raw broccoli.
Control the Salt: Because soy sauce is salty, taste your finished dish before adding any extra salt. Consequently, you keep the sodium levels in check.

Frequently Asked Questions (FAQ)

Can I make this gluten-free? Yes, absolutely! Simply swap the soy sauce for Tamari or coconut aminos. Ensure your chicken broth is also certified gluten-free.
Can I use frozen vegetables? Yes, you can. However, frozen veggies release more water, which can thin out your sauce. I recommend sautéing them separately first to cook off the excess moisture.
How long does it last? This stir fry stores perfectly in an airtight container in the refrigerator for up to 3-4 days.

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Healthy Chicken Stir Fry Recipe

Healthy Chicken Stir Fry! This easy 20-minute dinner features tender chicken and fresh veggies in a savory homemade sauce. Better than takeout and perfect for meal prep.

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Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Equipment

Large Skillet or Wok
Small Whisk
Cutting Board

Ingredients

1 lb boneless skinless chicken breast, cubed
1 tbsp olive oil or avocado oil
2 cups broccoli florets
1 red bell pepper sliced
1 cup snap peas
For the Sauce:
1/3 cup low-sodium soy sauce
1/4 cup chicken broth or water
1 tbsp honey
2 cloves garlic minced
1 tsp fresh ginger grated
1 tbsp cornstarch
1 tsp toasted sesame oil

Instructions

Sauce: First, in a small bowl, whisk together the soy sauce, broth, honey, garlic, ginger, and cornstarch.
Chicken: Next, heat oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until browned. Remove and set aside.
Veggies: Then, add broccoli, peppers, and snap peas to the hot pan. Stir fry for 3-4 minutes until crisp-tender.
Combine: Return the chicken to the pan.
Finish: Pour the sauce over the mixture. Toss to coat and cook for 1-2 minutes until the sauce thickens and becomes glossy.
Serve: Finally, serve hot over rice or cauliflower rice.