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Lean Chicken Stir-Fry Recipe

5 from 1 vote
This Lean Chicken Stir-Fry is a quick, healthy, and balanced meal, full of lean protein and colorful vegetables. Perfect for a weeknight dinner, it's packed with flavor and nutrition!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: chicken
Cuisine: Asian (specifically influenced by Chinese stir-fry techniques)
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil or sesame oil
  • 1 tablespoon soy sauce low-sodium
  • 1 tablespoon hoisin sauce optional
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon red pepper flakes optional
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup broccoli florets
  • 1 carrot thinly sliced
  • 1/4 cup low-sodium chicken broth or water
  • 1 tablespoon cornstarch optional for thickening
  • 2 green onions sliced (for garnish)
  • Salt and pepper to taste
  • Cooked brown rice or quinoa for serving

Equipment

  • Large wok or skillet – For stir-frying.
  • Tongs – To stir and flip the chicken.
  • Cutting board & knife – For slicing vegetables and chicken.

Method
 

  1. Make the chicken: Separate them and in one salad bowl give a estracalada of salt and pepper into thin slices of chicken breast. Optional: Toss in 1 tbsp of cornstarch to coat the chicken before stir-frying it.
  2. How to cook chicken: In a large wok or skillet, heat 1 tablespoon of olive oil over medium high heat. Add the chicken slices and cook 3-4 minutes until golden brown on each side, cooked through. Take the chicken out of the pan and keep it aside.
  3. Saute the vegetables: In your same skillet, add in your last bit of olive oil. Add the garlic, ginger, and red pepper flakes; stirring for seconds until fragrant. Add the bell peppers, broccoli and carrot slices and stirfry for 3-5 minutes or until the veggies are crisp-tender.
  4. Make the sauce: Whisk the soy, hoisin (if using) and chicken broth in a small bowl. Then, pour the sauce into the pan with the vegetables and let it simmer.
  5. Add in chicken and veggies: Then add the cooked chicken back to the skillet and stir everything together. Toss to warm the chicken through and coat with the sauce evenly over the vegetables.
  6. Garnish with sliced green onions before serving over hot rice or quinoa.

Notes

Marinate for extra flavor: For more flavor, marinate the chicken in soy sauce, garlic, and ginger for 30 minutes before cooking.
Add variety: Customize your stir-fry with additional vegetables like snap peas, zucchini, or mushrooms.
Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.
Avoid overcooking: Keep the vegetables slightly crisp to retain their nutrients and texture.