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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 clean, flavorful 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 of 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 diagonally)
  • 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
  • 2 tablespoons Raw Honey or Pure Maple Syrup (Adjust to taste)
  • 1 tablespoon Toasted Sesame Oil (Add for flavor)
  • 1 tablespoon Rice Vinegar (Unseasoned)
  • 1 tablespoon Arrowroot Starch or Tapioca Starch (Mixed with water to make slurry)

Optional Red Pepper Flakes

  • 0.25 teaspoon Red Pepper Flakes (Optional)

Instructions 

  • Whisk together sauce ingredients and prepare slurry. Set aside.
  • Pat chicken dry, season lightly, and sear in hot oil until golden. Remove and set aside.
  • Stir-fry broccoli and carrots until crisp-tender. Add bell peppers, snap peas, and green onions; cook briefly.
  • Add garlic and ginger; cook until fragrant. Return chicken to wok, pour sauce over, and toss.
  • Stir in slurry to thicken sauce, cook briefly, then garnish with dark green onion tops. Serve hot.

Notes

Use fresh ingredients and high heat for best stir-fry results. Adjust sauce sweetness to taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Asian-inspired
Keyword: chicken, Stir-Fry, Vegetables