This easy chicken stir fry is the PERFECT weeknight dinner or meal prep recipe. It is not only super delicious but it’s healthy too! It can be thrown together in under 30 minutes and your whole family will be sure to love it! The chicken provides you with lean protein, the vegetables with nutrients and fiber, the brown rice with complex carbohydrates, the cashews with healthy fat all built to make a complete and balanced meal to help keep you full for longer.
If you are looking for some more family weeknight dinners, you will be sure to love my egg roll in a bowl recipe.
If you’re looking for some more meal prep ideas you will absolutely love my sheet pan chicken fajitas.
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Ingredients
For the Stir Fry:
- Chicken Breast, Boneless & Skinless
- Olive Oil
- Yellow Bell Pepper
- Red Bell Pepper
- Large Carrots
- Salt
- Pepper
For the Stir Fry Sauce:
- Corn Starch
- Cold Water
- Chicken Broth
- Honey
- Low Sodium Soy Sauce
- Sesame Oil
- Crushed Red Pepper Flakes
- Sesame Seeds
- Fresh Ginger
- Fresh Garlic Cloves
Instructions
- Mix your corn starch and water in a medium container to form a slurry. Then add in all of your other stir fry sauce ingredients (chicken broth, honey, low sodium soy sauce, sesame oil, crushed red pepper flakes, sesame seeds, minced ginger and minced garlic). Set aside for later use.
- Add a drizzle of olive oil to a large wok or pan and set it to medium high heat. When the pan begins to heat, add in your chicken pieces, season them with ½ teaspoon of salt and ½ teaspoon of pepper and let them cook through for at least 4-5 minutes or until they reach an internal temperature of 165 F. When the chicken is cooked through, remove the chicken from the pan and set aside on a separate plate.
- Add an additional tablespoon of olive oil to your pan and then add in your vegetables (your bell peppers and carrots). Season them with ½ teaspoon of salt and ½ Teaspoon of pepper and cook for around 2-3 minutes or until they begin to soften. Add your chicken back into the pan, lower your heat and stir your vegetables for an additional 30 seconds or so.
- Grab your stir fry sauce, give it a quick whisk, and then add it back into the pan with your chicken and vegetables. Give it a stir until the sauce is well distributed. Let it heat back up to a small boil for an additional minute or so. It will begin to thicken up. Remove it from heat and serve over brown rice! Add additional sesame seeds to top as desired!
Hint: Serve with brown or white rice for a balanced, nutrient filled meal.
Substitutions
- Vegetables– You can use green bell peppers, mushrooms, broccoli, snap peas or edamame instead of the vegetables I used to make this recipe!
- Vegetarian – Substitute the chicken with tempeh or tofu, and the chicken broth with vegetable broth to make this recipe vegetarian.
- Vegan – Substitute the chicken with tempeh or tofu, the chicken broth with vegetable broth, and the honey with maple syrup to make this recipe vegan.
- Gluten-Free- Substitute the soy sauce with coconut aminos.
This recipe is already dairy-free.
Variations
- Spicy – Add some extra red chili flakes to make this recipe extra spicy!
- Kid friendly– This recipe is already kid friendly! If you are serving to a toddler, try to minimize and adjust the amount of salt you season with.
Equipment
All you need to make this easy chicken stir fry recipe is a large wok or pan and a medium container or bowl.
Storage
You can store this chicken stir fry recipe in the fridge in an air tight container in the fridge for up to 5 days. Store separately from the brown or white rice.
You can also freeze this recipe. Let the stir fry cool completely, place in a large freezer bag. Remove the air from the bag completely and freeze for up to 3 months. When you are ready to serve, thaw overnight in the fridge and reheat in large pan.
Top tip
This recipe is great for meal prep! Store in a bento glass container, separating the rice from the stir fry and place in the fridge for up to 5 days.
FAQ
Feel free to get creative with this recipe with what vegetables you have on hand. You can use green bell peppers, mushrooms, broccoli, snap peas or edamame instead of the vegetables I used to make this recipe!
Yes! This recipe is great for meal prep! Store in a bento glass container, separating the rice from the stir fry and place in the fridge for up to 5 days.
Yes! Substitute the chicken with tempeh or tofu, and the chicken broth with vegetable broth to make this recipe vegetarian.
Yes! Substitute the chicken with tempeh or tofu, the chicken broth with vegetable broth, and the honey with maple syrup to make this recipe vegan.
Yes! Substitute the soy sauce with coconut aminos.
Dinner
Looking for some healthy dinner recipes? Try these:
Jump to: Recipe
Easy Chicken Stir Fry
Equipment
- 1 Large Pan or Wok
Ingredients
For the Stir Fry:
- 1 Pound Chicken Breast Boneless & Skinless, largely diced
- 2 Tablespoons Drizzles of Olive Oil Divided
- 1 Large Yellow Bell Pepper Largely diced
- 1 Large Red Bell Pepper Largely diced
- 2 Large Carrots Sliced
- 1 Teaspoon Salt Divided
- 1 Teaspoon Pepper Divided
For the Stir Fry Sauce:
- 1 Tablespoon Corn Starch
- 2 Tablespoons Cold Water
- ¼ Cup Chicken Broth
- ¼ Cup Honey
- ¼ Cup Low Sodium Soy Sauce
- 1 Tablespoon Sesame Oil
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Teaspoon Sesame Seeds + more to top
- 2 Teaspoons Ginger Minced
- 3 Large Garlic Cloves Minced
Instructions
- Mix your corn starch and water in a medium container to form a slurry. Then add in all of your other stir fry sauce ingredients (chicken broth, honey, low sodium soy sauce, sesame oil, crushed red pepper flakes, sesame seeds, minced ginger and minced garlic). Set aside for later use.
- Add a drizzle of olive oil to a large wok or pan and set it to medium high heat. When the pan begins to heat, add in your chicken pieces, season them with ½ teaspoon of salt and ½ teaspoon of pepper and let them cook through for at least 4-5 minutes or until they reach an internal temperature of 165 F. When the chicken is cooked through, remove the chicken from the pan and set aside on a separate plate.
- Add an additional tablespoon of olive oil to your pan and then add in your vegetables (your bell peppers and carrots). Season them with ½ teaspoon of salt and ½ Teaspoon of pepper and cook for around 2-3 minutes or until they begin to soften. Add your chicken back into the pan, lower your heat and stir your vegetables for an additional 30 seconds or so.
- Grab your stir fry sauce, give it a quick whisk, and then add it back into the pan with your chicken and vegetables. Give it a stir until the sauce is well distributed. Let it heat back up to a small boil for an additional minute or so. It will begin to thicken up. Remove it from heat and serve over brown rice! Add additional sesame seeds to top as desired!
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Michelle says
This was such an easy dinner. My whole family loved it!