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
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