This one-skillet Fast and Easy Chicken Stir-Fry is a healthier version of your favorite Chinese takeout with all the same delicious flavor.
It’s a mouth-watering meal with a short list of ingredients that’s a snap to prepare and guaranteed to be a meal your entire family will love. Any leftover veggies you have in the refrigerator can be used in place of (or in addition to) the ingredients listed in the recipe. Have fun using your imagination and adding fresh or frozen lima beans, peas, peppers or broccoli.
Whether you’re in the mood for Chinese cuisine or in need of a last-minute dinner, give this recipe a try! We promise, it won’t disappoint.
Why make your own rather than carry-out?
Most restaurant stir-fries use heavy, high-fat sauces, an excess of sodium (more than half the maximum daily salt intake), refined sugar and vegetable oils. Many dishes even contain monosodium glutamate (MSG), which has been shown to be a potentially harmful food additive.
The great news about this recipe is that it’s not only simple to make, there are no greasy, sodium-overloaded chicken and veggies in sight when you make it. You’ll get all the taste of traditional take-out, but with nutritious ingredients that provide the vitamins and minerals you need to boost energy and allow your body to thrive.
We’re always looking for ways to reduce time in the kitchen and simplify healthy eating, especially throughout the week. While this meal is super simple to toss together, you can prep the rice ahead of time, store it in an airtight container in the fridge and then warm it right before serving.
To make this meal vegan, substitute chicken with tofu. Pan fry tofu, just as you would the chicken, and serve.
Some ways to reinvent your leftover Fast and Easy Chicken Stir-Fry:
- Quesadilla-style! Add leftovers to a tortilla. Top it with a small amount of cheese and a second tortilla. Grill it and garnish with avocado for a great tasting lunch.
- A quick and easy wrap. Add a scoop of leftover stir-fry mix onto a wrap, top with a little cheese, roll it up (wrap-style), grill each side and enjoy!
- Stuffed peppers: Preheat oven to 350 degrees. Cut bell peppers and clean out seeds. Place on pan and bake 15 minutes. While peppers are baking, combine stir-fry mixture, additional ingredients of your choice (cheese, diced tomatoes, rice or extra veggies) and, if necessary, some additional sauce in a bowl. Mix. Remove peppers from oven, stuff with mixture and bake an additional 7-12 minutes until peppers are desired texture. Top with avocado (optional), serve and enjoy!
This one-skillet Fast and Easy Chicken Stir-Fry is a healthier version of your favorite Chinese takeout with no greasy chicken in sight. It’s a mouth-watering meal with a short list of ingredients that’s a snap to prepare and guaranteed to be a meal your entire family will love.
- 4 chicken breasts, cubed
- 1 teaspoon extra virgin olive oil
- 1 (14 oz.) can bean sprouts
- 1 (15 oz.) can stir-fry baby corn
- 1 (8 oz.) can sliced water chestnuts
- 1 teaspoon ground ginger
- 1 teaspoon garlic, minced
- 1/2 teaspoon cayenne pepper (yields medium heat)
- 2 tablespoons Bragg’s liquid aminos
- 2 cups cooked farro, quinoa or brown rice sesame seeds
- Sautee cubed chicken breasts in EVOO until cooked through. Add bean sprouts, baby corn, water chestnuts, ginger, garlic, cayenne pepper and Bragg’s liquid aminos. Sautee until heated.
- Serve over cooked farro, quinoa or whole grain rice and garnish with sesame seeds.
Keywords: Chicken Stir Fry