Healthy Family Friendly Chicken Stir Fry
Packed with vibrant colors and wholesome ingredients, this Healthy Family Friendly Chicken Stir Fry is the perfect weeknight dinner that’s as nutritious as it is delicious! Featuring tender bite-sized pieces of chicken, crisp-tender veggies like broccoli, red bell pepper, carrots, and snap peas, and a savory-sweet homemade sauce infused with garlic, ginger, soy, and honey, this stir fry is a flavor-packed meal the whole family will love. Quick and easy to prepare in under 30 minutes, it’s served over hearty brown rice or quinoa for a filling, fiber-rich base. Garnished with green onions and optional sesame seeds, this dish is a well-balanced, one-pan wonder that makes healthy eating both simple and satisfying. Ideal for busy households looking for a clean yet comforting dinner!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 large carrot, thinly sliced
- 1 cup snap peas
- 2 tablespoons vegetable oil
- 2 stalks green onions, sliced for garnish
- 1 teaspoon toasted sesame seeds (optional)
- 4 cups cooked brown rice or quinoa (for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and cornstarch. Add water to thin the sauce mixture slightly. Set aside.
Prepare the vegetables by cutting the broccoli into small florets, thinly slicing the red bell pepper and carrot, and trimming the snap peas.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet and toss in the broccoli, red bell pepper, carrot, and snap peas. Stir fry the vegetables for 5-6 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
Cook the mixture for an additional 3-4 minutes, allowing the sauce to slightly thicken and coat the chicken and vegetables.
Serve hot over a bed of cooked brown rice or quinoa. Garnish with sliced green onions and toasted sesame seeds, if desired.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 14.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
