This Healthy Chicken & Veggie Stir Fry is the perfect balance of lean protein, vibrant vegetables, and bold flavor—all made in one pan and ready in just 30 minutes. It’s an ideal recipe for busy weeknights when you want something fast, nutritious, and satisfying without relying on takeout or processed foods.
Packed with tender chicken breast, colorful bell peppers, broccoli, carrots, and snap peas, this stir fry delivers essential nutrients while keeping calories in check. The light, savory sauce enhances the natural flavors of the ingredients without being heavy, making it a smart choice for anyone following a healthy, low-fat, or high-protein eating plan.
One of the best things about this chicken and vegetable stir fry is its versatility. Serve it over brown rice, white rice, cauliflower rice, or noodles depending on your dietary needs. You can also easily customize the vegetables based on what you have on hand, making it a flexible recipe that fits seamlessly into weekly meal planning.
Whether you’re meal prepping for the week, cooking for your family, or looking for a healthier alternative to restaurant stir fry, this dish checks all the boxes. It’s wholesome, flavorful, and simple to make—proof that healthy dinners don’t have to be complicated or boring.
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Healthy Chicken & Veggie Stir Fry
This Healthy Chicken & Veggie Stir Fry is a quick, colorful, and nutrient-packed meal perfect for busy weeknights. Lean chicken breast is stir-fried with crisp vegetables in a light, savory sauce that’s big on flavor but low on calories. Serve it over rice, cauliflower rice, or enjoy it on its own for a wholesome, balanced dinner.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb boneless, skinless chicken breast, thinly sliced
2 tbsp olive oil or avocado oil, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas or snow peas
1 medium carrot, thinly sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
Stir Fry Sauce
1/4 cup low-sodium soy sauce or coconut aminos
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp cornstarch (or arrowroot powder)
1/4 cup water
Get Recipe Ingredients
Instructions
Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, and water. Set aside.
Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook 4–5 minutes until golden and cooked through. Remove and set aside.
Stir-fry vegetables: Add remaining oil to the skillet. Add garlic and ginger, cooking for 30 seconds until fragrant. Add bell peppers, broccoli, snap peas, and carrots. Stir-fry 4–5 minutes until tender-crisp.
Combine: Return chicken to the pan. Pour in the sauce and stir well. Cook 2–3 minutes until the sauce thickens and coats everything evenly.
Serve: Remove from heat and serve immediately.
Notes
Cooking Tips
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Slice chicken thinly and evenly for quick, tender cooking.
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Cook the pan in batches if needed—overcrowding causes steaming instead of searing.
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Keep veggies slightly crisp to preserve nutrients and texture.
Variations
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Low-Carb: Serve over cauliflower rice or zucchini noodles.
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Spicy: Add red pepper flakes or a drizzle of sriracha to the sauce.
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Vegetarian: Swap chicken for tofu or tempeh.
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Extra Protein: Add cashews, almonds, or peanuts for crunch and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 320
- Sodium: 480mg
- Fat: 110g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
