Healthy Chicken Stir Fry With Vegetables Quick Easy Wellplated Com

Whenever I need a fast, nutritious weeknight dinner (or whenever my refrigerator is overflowing with assorted bits of on-the-brink vegetables—these two events often coincide), I turn to stir fries. Recipes like this Teriyaki Chicken Stir Fry, Teriyaki Beef Stir Fry, and Tofu Stir Fry are:

Quick and easy.Adaptable to the ingredients you have on hand.A seriously tasty way to get your fill of vegetables and lean protein in a single meal.

Even among the robust collection of stir fry recipes on my site, today’s healthy chicken stir fry stands out.

How to Make Healthy Chicken Stir Fry

Two wok-rockin’ ingredients make this healthy chicken stir fry recipe unbelievably fast and easy. Spoiler Alert: they taste fantastic, add nutritious servings of fruits and vegetables, and require almost zero effort on your part. Are you ready for my stir fry secrets?

The Ingredients

Broccoli Slaw. My first secret ingredient. A variation of coleslaw, broccoli slaw features thinly shredded broccoli stems in place of (or in addition to) shredded cabbage. The beauty here? You don’t have to chop the broccoli. Simply open the bag, dump, and stir fry away.

Mandarin Oranges. My second secret ingredient that makes this stir fry DELICIOUS. While I was making this stir fry, I took a cue from our cult classic Ramen Salad and .tossed a few over the stir fry. It makes it fresh and kid-friendly

Red Pepper. Thinly sliced red bell pepper adds color plus extra vitamins (A & C).

Lean Protein. I made the stir fry with diced boneless, skinless chicken breasts and a handful of shelled edamame. Feel free to use one or both.

Soy Sauce and Rice Vinegar. Create that classic Chinese-style stir fry flavor we all know and love.

Honey. Adds just the right amount of sweetness without overloading the sauce with high-calorie sweeteners (and Sweet and Sour Chicken agrees!).

Garlic and Ginger. A powerful, dynamic duo that’s essential in any classic stir fry sauce.Cornstarch. Thickens the sauce and brings everything together into one delicious, healthy stir fry.

The Directions

Make Ahead and Storage Tips

To Make Ahead. Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.To Store. Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.To Freeze. Store this dish in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Large Glass Measuring Cup. For measuring and mixing up this healthy stir-fry sauce.Silicone Tongs. For quickly stirring and tossing your stir fry as it cooks without damaging your wok or skillet.

When the broccoli slaw sautés and soaks up the chicken stir fry sauce, its shape and texture resembles rice noodles.

Many stir fry recipes rely on heavy corn syrups or refined sugars in large quantities to achieve that sticky, sweet sauce everyone loves. My recipe relies on just a dash of honey which balances the saltiness of the soy sauce in a healthy, guilt-free way.

Prepare on Sunday and divvy up the stir fry into divided meal prep containers with a side of rice or quinoa for a healthy lunch to enjoy throughout the week.Layer in mason jars with rice or quinoa for a super transportable lunch you can tote to the office and easily transfer into a bowl for reheating.

Leave a rating below in the comments and let me know how you liked the recipe.