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    Easy Chicken Stir Fry

    Mar 21, 2017 · 10 Comments

    15.9K shares
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    Jump to Recipe - Print Recipe

    Easy Chicken Stir Fry is quick and healthy one skillet recipe, packed with veggies! This GLUTEN FREE dish takes less than 30 minutes to make, is free of corn starch, MSG and any other unhealthy “ingredients” you would normally get in your stir fry order from the restaurant.

    Easy Chicken Stir Fry

    Why make easy chicken stir fry

    • EASY – One of the easiest and healthiest meals you can count on during the busy work week and if desired, you can always substitute veggies used here with the veggies of your choice.
    • FAST – With only 20 minutes of total work, it’s perfect for busy week nights!
    • GLUTEN FREE – I made it gluten free by using Tamari soy sauce.
    Easy Chicken Stir Fry

    TIPS on making chicken stir fry

    PREPARE. Make sure to prepare all of your ingredients for this chicken stir fry before you even begin to cook: CHICKEN, VEGGIES and SAUCE.

    CUT chicken and veggies into similarly-sized pieces to promote even cooking. To avoid crowding the pan, cook chicken first, remove from the pan and cook bell peppers next.

    BROCCOLI cooks fast and should be added last, unless you like it really well cooked.

    Chicken Stir Fry

    Chicken stir fry sauce

    • TAMARI. I use gluten free soy sauce, Tamari. Compared with most soy sauces, it’s darker, less salty, and has a stronger flavor.
    • BROWN SUGAR. You can use either light or dark brown sugar to make the chicken stir fry sauce.
    • APPLE CIDER VINEGAR. Apple juice that has been fermented twice is a healthier component of this delicious stir fry sauce.

    The last step is to sprinkle with red pepper flakes. If you follow the directions, your homemade chicken stir fry will be only moderately spicy.

    What type of skillet to use?

    LARGE and SPACIOUS. I used 12 inch stainless steel fry pan that accommodated all of my ingredients.

    Delicious Asian Recipes to try

    Hawaiian Shrimp

    Healthy Beef Ramen Noodles

    Chicken Chow Mein Restaurant Style

    Easy Thai Noodles with Peanut Sauce

    Low Sodium Chicken Lettuce Wraps

    Print Recipe
    3.92 from 25 votes

    Easy Chicken and Vegetables Stir Fry

    In this quick and easy stir fry recipe, I used broccoli, bell pepper, chicken and home made sauce that’s free of corn starch, MSG as well as any other unhealthy “ingredients”.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Course
    Servings: 4
    Author: Olya

    Ingredients

    • 2 tablespoon Olive oil
    • 1 lb boneless skinless chicken breasts
    • Salt and pepper, (to taste)
    • 2 large bell peppers, red and yellow, thinly sliced
    • 3 bunches of broccoli, cut up
    • 1 tablespoon shredded ginger root or ginger powder
    • 4 garlic cloves, crushed
    • 1 small red chili pepper, thinly sliced

    Stir Fry Sauce

    • ¼ cup Tamari soy sauce, gluten free soy sauce
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon dark brown sugar

    Instructions

    • Slice chicken breasts into 1 inch strips. Season with salt and pepper.
    • Preheat olive oil in the large skillet on medium high heat. Add sliced chicken to the hot skillet and cook on medium high heat for 2 minutes on each side (total 4 minutes). 
    • Add sliced peppers, broccoli, ginger root, crushed garlic, chili pepper, and stir fry for 5-6 minutes more.
    • Next mix Tamari sauce, vinegar and brown sugar together and add into the skillet. Cook for 2 more minutes.
    • Serve immediately.
    Nutrition Facts
    Easy Chicken and Vegetables Stir Fry
    Amount Per Serving
    Calories 416 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1g6%
    Cholesterol 72mg24%
    Sodium 1633mg71%
    Potassium 2135mg61%
    Carbohydrates 44g15%
    Fiber 14g58%
    Sugar 18g20%
    Protein 39g78%
    Vitamin A 5925IU119%
    Vitamin C 539.2mg654%
    Calcium 239mg24%
    Iron 4.7mg26%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. Jill says

      January 02, 2022 at 7:14 am

      How much is a bunch of broccoli?

      Reply
      • Olya says

        January 03, 2022 at 12:34 pm

        I would use 2.5 cups of chopped broccoli

        Reply
    2. Ruth says

      February 19, 2020 at 5:48 pm

      Can this be frozen?

      Reply
    3. Barbara Ashman says

      January 03, 2020 at 10:57 pm

      The way that my latest video pops up and blocks the view is very annoying I would have followed you if not for that.

      Reply
      • Olga says

        January 05, 2020 at 1:22 pm

        I’m so sorry about this.

        Reply
    4. Thomas says

      July 20, 2018 at 3:32 pm

      I used shrimp instead of chicken. Can’t have chicken plus I think it’s better with shrimp. Very good.

      Reply
      • Olga at Whatsinthepan says

        July 20, 2018 at 3:33 pm

        Great idea about shrimp. I’ll have to try it.

        Reply
    5. Gayane says

      February 25, 2018 at 3:32 pm

      I love how healthy this meal is. I usually make it for lunch. Thank you!

      Reply
    6. Ellen Van Den Boom says

      June 02, 2017 at 1:15 pm

      Loved it! How many servings is this recipe for?

      Reply
      • Olga at Whatsinthepan says

        June 06, 2017 at 3:15 pm

        Total is 4 servings.

        Reply

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