Healthy Chicken Stir-Fry Recipe

Healthy Chinese Chicken Stir-Fry Recipe for those busy weeknights.

Course Main Course

Cuisine Asian

Budget Frugal

Prep Time 12

Cook Time 18

Total Time 30

Servings

Calories 474kcal

2 tablespoons oil
2 boneless skinless chicken breasts (or you can use chicken thighs for extra flavor)
1 cup broccoli florets cut small
½ cup carrot julienned
1 cup mushrooms sliced
1 cup mung bean sprouts
½ cup snow peas or sugar snap peas sliced
½ cup red bell pepper cut into spears
¼ cup low-sodium soy sauce
2 tablespoons garlic minced fine or grated
1 teaspoon ginger grated
2 tablespoons sesame seeds
2 tablespoons peanuts or cashews chopped
2 scallions sliced

Pre-chop your vegetables and chicken.
Heat a wok or frying pan over medium-high heat. Add a tablespoon of oil.
Carrots take longer to cook so they need to be partially cooked before going in with the rest of the vegetables. Add the julienned carrots to the wok and stir fry until just getting tender. Remove from wok.
Add the chicken cubes to the hot wok in a single layer. So not move the until you can see they are browning on the bottom. Then stir and cook the chicken through. Remove from wok and set aside.
Add a tablespoon of oil to the wok and put in all vegetables except the bean sprouts. Begin flipping and stir-frying the vegetables.
When vegetables are tender but slightly crisp, add the garlic & ginger. Stir to mix well with the vegetables.
Add the chicken back in and stir fry until everything is heated through.
Pour the ¼ cup soy sauce in and mix to coat the chicken and vegetables.
Add the bean sprouts to the wok and cook them to desired tenderness.
Mix 1 tablespoon cornstarch, 1 tablespoon water, and 1 tablespoonsoy sauce. Stir until dissolved .
Pour in the slurry and stir fry to thicken the sauce and coat the chicken & vegetables.
The healthy chicken stir fry recipe is ready to enjoy alongside some white Jasmin rice.