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Close-up of chicken and veggie stir fry on wood board.

Clean Eating Chicken Veggie Stir Fry

A healthy and delicious stir fry featuring chicken and a variety of colorful vegetables. Perfect for a quick and easy weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Stir Fry Ingredients
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 0.5 cup sliced onion
  • 2 cloves garlic minced
Sauce
  • 0.25 cup low-sodium soy sauce or coconut aminos for paleo
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 0.5 tsp ground ginger
  • 0.25 tsp red pepper flakes optional
Serving (optional)
  • Cooked brown rice or quinoa for serving

Method
 

  1. Heat olive oil in a large skillet or wok over medium-high heat.
  2. Add chicken and cook until browned and cooked through (about 5-7 minutes).
  3. Add bell peppers, broccoli, carrots, and onion to the skillet. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
  4. Add minced garlic, soy sauce (or coconut aminos), rice vinegar, sesame oil, ginger, and red pepper flakes (if using).
  5. Stir-fry for another 1-2 minutes, until sauce is heated through and vegetables are coated.
  6. Serve immediately over brown rice or quinoa, if desired.

Notes

Adjust the amount of red pepper flakes to control the spiciness of the dish.