Description

This Clean Eating Chicken Veggie Stir Fry is a quick, healthy weeknight dinner loaded with juicy chicken, broccoli, peppers, and carrots in a light garlic-ginger sauce.

Made with simple whole-food ingredients, it’s meal-prep friendly and tastes better than takeout without the heavy sugar.

Serve it over brown rice, quinoa, or cauliflower rice for an easy clean dinner you’ll make on repeat.

Ingredients

Scale

1 1/2 lb boneless skinless chicken breast (or thighs), cut into 1-inch pieces
2 tbsp avocado oil (or olive oil), divided
3 cups broccoli florets
2 bell peppers (any colors), sliced
2 medium carrots, thinly sliced
1 1/2 cups snap peas or green beans
8 oz mushrooms, sliced (optional)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup low-sodium soy sauce or tamari (or coconut aminos)
2 tbsp rice vinegar (or lime juice)
1–2 tsp honey or maple syrup (optional)
1 tsp toasted sesame oil
1–2 tsp cornstarch or arrowroot starch (optional)
3 tbsp water
2 green onions, sliced
1 tbsp sesame seeds
Black pepper, to taste
Crushed red pepper flakes (optional)

Instructions

1. Whisk soy sauce (or coconut aminos), vinegar, honey (optional), sesame oil, starch (optional), and water to make the sauce; set aside
2. Pat chicken dry and season lightly with black pepper; heat a large skillet or wok over medium-high heat
3. Add 1 tablespoon oil and sear chicken 2 minutes undisturbed, then stir and cook 3–4 minutes until just cooked through; transfer to a plate
4. Add remaining oil; stir-fry carrots and broccoli 2–3 minutes, then add peppers, snap peas, and mushrooms and cook 2–3 minutes until crisp-tender
5. Push veggies aside; add garlic and ginger to the center and cook 20–30 seconds until fragrant
6. Return chicken to the pan; whisk sauce again and pour in, tossing constantly 45–90 seconds until glossy and coating everything
7. Turn off heat; top with green onions and sesame seeds and adjust to taste with extra vinegar/lime or chili flakes
8. Serve immediately over brown rice, quinoa, or cauliflower rice

Notes

Prep everything before you start cooking—stir fry moves fast once the pan is hot
Use a wide pan and avoid crowding; cook chicken in batches for better browning
Slice carrots thin so they cook quickly and match the texture of the other veggies
Add garlic and ginger at the end so they don’t burn and turn bitter
For a lighter sauce, add an extra tablespoon or two of water and toss briefly over high heat
For a glossy takeout-style coat, include the starch and keep the heat high when the sauce hits the pan
Meal prep tip: store over rice with extra broccoli; add fresh green onion after reheating
Gluten-free option: use tamari or coconut aminos and confirm all labels
Spice option: add chili flakes or a teaspoon of chili garlic sauce to the sauce mix

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 1/2 cups
Calories: 360
Sugar: 7g
Sodium: 640mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 39g
Cholesterol: 115mg

Keywords: clean eating chicken veggie stir fry, healthy chicken stir fry, chicken broccoli stir fry, meal prep stir fry, garlic ginger chicken, clean dinner