Healthy Chicken Stir Fry
My healthy chicken stir fry is a one-pan recipe and has more vegetables than any other dinner recipe I make. Feel free to modify with other vegetables, sauces, or rotisserie chicken
Servings: 1 person
Calories: 493kcal
Ingredients
- 5 oz chicken breast
- 2 tbsp olive oil (half for cooking chicken, half for veggies)
- 1 tsp garlic minced
- 3 sp ginger stir-in paste
- 1.5 oz Baby Bella mushrooms sliced
- 1/4 red bell pepper sliced
- 1/4 yellow bell pepper sliced
- 1 oz carrot chips
- 1 oz sugar snap peas
- 0.2 cup water chestnuts sliced
- 1 tbsp sesame garlic sauce & glaze
Instructions
Cook Chicken
- Chop chicken into thin slices and season with salt and pepper.
- Heat your wok to medium high-heat and add 1/2 tbsp of olive oil.
- Lay the chicken on one side until almost cooked through. Flip to the other side and cook till the chicken is completely cooked through (no pink in the middle).
- Remove the chicken from the wok and set aside.
Cook Veggies and Combine
- Heat wok over high heat and add garlic, ginger, and remaining olive oil for 1-2 minutes.
- Add vegetables to the wok in small batches, in the order of how long they take to cook. (I typically do mushrooms, peppers, carrots, onion, water chestnuts, and sugar snap peas)
- Cook for around 5 minutes or until the vegetables are just cooked (they should still have a little bit of bite - not too mushy).
- Add the chicken back to the wok and add sesame garlic sauce and stir fry for another minute.
- Serve immediately and enjoy!