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30 Minute Chicken Stir Fry

This 30 minute chicken stir fry is going to quickly be a new family favorite. Load it up with your favorite fresh veggies and serve over rice noodles.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 282 kcal
Course: Main Course
Cuisine: Asian-American Fusion

Ingredients

For the sauce:
  • 2/3 cup low-sodium soy sauce or coconut aminos , 5.67 ounces
  • ¼ cup honey 85 grams
  • 2 tablespoons rice vinegar or apple cider vinegar, 26 grams
  • 2 tablespoons cornstarch 16 grams
  • 1 teaspoon sesame oil 4 grams
  • 2 teaspoons ginger paste or fresh minced ginger
  • ½ teaspoon crushed red pepper flakes
For the stir-fry:
  • 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons vegetable oil divided
  • 2 cups broccoli florets
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 medium carrot julienned or sliced thinly
  • 1 cup snap peas
  • 2 teaspoons minced garlic  10 grams
  • 3 green onions sliced for garnishing
  • fresh cilantro snipped, for garnishing
  • Rice or rice noodles for serving

Instructions

    Cup of Yum
  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger paste and crushed red pepper flakes. Set aside. 2/3 cup low-sodium soy sauce, ¼ cup honey, 2 tablespoons rice vinegar , 2 tablespoons cornstarch, 1 teaspoon sesame oil, 2 teaspoons ginger paste, ½ teaspoon crushed red pepper flakes
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside. 1 ½ pounds boneless skinless chicken breasts, 2 tablespoons vegetable oil
  3. In the same pan, add the remaining 1 tablespoon of oil. Add broccoli, bell peppers, carrot, and snap peas. Stir fry for 5-7 minutes, until the vegetables are crisp-tender as you prefer. Add minced garlic and cook for another 30 seconds, until fragrant. 2 cups broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 1 medium carrot, 1 cup snap peas, 2 teaspoons minced garlic
  4. Return the cooked chicken to the pan with the vegetables. Stir the sauce mixture, then pour it over the chicken and veggies. Stir well and cook for 2-3 minutes, until the sauce thickens and coats everything evenly.
  5. Garnish with sliced green onions and cilantro. Serve immediately over steamed rice or noodles. 3 green onions, Fresh cilantro, Rice or rice noodles

Notes

  • The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
  • Swap out the chicken for shrimp or beef. 
  • Refer to the article above for more tips and tricks.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 23g (8%) Protein 29g (58%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Trans Fat 0.04g Cholesterol 73mg (24%) Sodium 1176mg (49%) Potassium 796mg (23%) Fiber 3g (12%) Sugar 14g (28%) Vitamin A 2869IU (57%) Vitamin C 102mg (113%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 23g 8%
Protein 29g 58%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Trans Fat 0.04g 2%
Cholesterol 73mg 24%
Sodium 1176mg 49%
Potassium 796mg 17%
Fiber 3g 12%
Sugar 14g 28%
Vitamin A 2869IU 57%
Vitamin C 102mg 113%
Calcium 50mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.