Healthy Chicken Stir Fry with Vegetables
An Easy Chicken Stir Fry Recipe that's delicious and quick to make! This Healthy Chicken Stir Fry tastes amazing and is loaded with veggies! Naturally gluten free!
Servings: 4 2.5 cup servings
Calories: 520kcal
Ingredients
For the stir fry:
- 2 tablespoons avocado oil
- 1.5 lbs boneless, skinless chicken breasts skinless chicken breasts cut in small squares
- 1 tablespoon rice vinegar optional
- 1 tablespoon cornstarch optional
- ½ cup onion diced
- 1 tablespoon garlic minced (3 garlic cloves)
- 2 cups bell peppers diced
- 2 cups carrots sliced thinly
- 1 cup mushrooms sliced thinly - small container, check weight
- 1 cup snow peas halved.
- 1 cup frozen green peas thawed
Sauce:
- ¼ cup coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon lime juice optional - juice of one lime
- 2 tablespoons honey
- 2 cups cooked white rice
- Optional: scallions & sesame seeds for garnish
Instructions
- Optional: For the most tender chicken with crispy exterior - mix chicken, cornstarch and rice vinegar. Toss to coat the chicken evenly. Let it sit for 1 minute.
- Heat a large pan, wok or electric frying pan (we like the electric frying pan because it is really big!) over medium high heat.
- Add avocado oil and heat for 1-2 minutes. The oil will start to shimmer when it’s hot enough to add the chicken!
- Add the chicken and cook for 3 minutes (don’t stir!). After 3 minutes, use a spatula to break apart the chicken and flip it. Let the chicken cook for another 5-6 minutes.
- Once chicken is browned, remove from the pan and set aside in a bowl.
- While your chicken is cooking, whisk together your sauce. Set aside.
- Add onions, garlic, mushrooms and carrots to the pot. Cook over medium heat for 5-6 minutes, stirring every few minutes.
- Add peppers and sugar snap peas. Cook for an additional 5 minutes.
- Return chicken to the pan. Pour sauce on top of the chicken/veggies and stir to coat evenly. Cook over medium heat for 5-6 minutes until the sauce thickens.
- Serve over rice & garnish with optional sesame seeds!
Nutrition
Serving: 2.5cups - 2 cups veggies/chicken, 1/2 cup rice | Calories: 520kcal | Carbohydrates: 56g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 589mg | Potassium: 1199mg | Fiber: 7g | Sugar: 19g | Vitamin A: 13620IU | Vitamin C: 133mg | Calcium: 72mg | Iron: 2mg
