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Clean Eating Chicken Veggie Stir Fry

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A healthy and vibrant stir fry packed with fresh vegetables and lean chicken, coated in a flavorful clean sauce.

Ingredients

For the Stir Fry

  • 1.5 lbs Boneless, Skinless Chicken Breasts (Cut into 1-inch pieces)
  • 2 tablespoons Avocado Oil or Coconut Oil (Divided)
  • 1 large head Broccoli (Cut into small florets)
  • 1 red Red Bell Pepper (Seeded and sliced)
  • 1 yellow or orange Yellow or Orange Bell Pepper (Seeded and sliced)
  • 1 cup Snap Peas or Snow Peas (Strings removed if necessary)
  • 1 large Carrot (Peeled and sliced)
  • 4 cloves Garlic (Minced or pressed)
  • 1 tablespoon Fresh Ginger (Grated or minced)
  • 4 green onions Green Onions (Sliced, white/light green parts separated from dark green tops)

For the Clean Stir Fry Sauce

  • 1/2 cup Low-Sodium Tamari or Coconut Aminos (Gluten-free soy sauce alternative)
  • 2 tablespoons Raw Honey or Pure Maple Syrup (Natural sweeteners)
  • 1 tablespoon Toasted Sesame Oil (Adds nutty aroma)
  • 1 tablespoon Rice Vinegar (Unseasoned)
  • 1 tablespoon Arrowroot Starch or Tapioca Starch (Mixed with water to create slurry)
  • 0.25 teaspoon Red Pepper Flakes (Optional)

Instructions 

  • Whisk together sauce ingredients and prepare slurry. Set aside.
  • Cook chicken in hot oil until browned and cooked through, then set aside.
  • Stir-fry broccoli, carrots, and remaining vegetables until crisp-tender.
  • Add garlic and ginger, then return chicken to wok. Pour sauce over and toss.
  • Stir in slurry to thicken sauce, then garnish with green parts of green onions and serve hot.

Notes

Use high heat and quick stirring for best results. Adjust sauce sweetness to taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Chicken, Stir Fry, Vegetables