This 15-minute Healthy Chicken Vegetable Stir Fry recipe is simple but full of flavor, featuring a delicious combination of chicken, mushroom, poblano pepper, and onion coated in a delicious sweet and savory sauce!
How to Make Healthy Chicken Vegetable Stir Fry
Note: The full instructions are provided in the recipe card below.
Whisk together all the marinade ingredients in a medium bowl and set aside. Slice the chicken against the grain into thin strips and add it to your marinade. Let it sit in the refrigerator for 10 to 15 minutes or overnight.
In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved and set aside. Heat a wok or large skillet on high heat and add 2 tablespoons of oil. When a wisp of white smoke appears, toss the marinated chicken into the wok.
Cook until the chicken is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through 2 to 3 minutes. Once the chicken is seared and cooked, remove it to a large plate. Heat the remaining 2 tablespoons oil, add the green beans, and cook, stirring for 2 to 3 minutes, until dark green and caramelized. Add the garlic, ginger, and onion, stirring for 2 minutes longer.
Return the cooked chicken to the wok. Stir the sauce mixture again to dissolve the cornstarch and pour it into the wok thoroughly; keep it all moving. Scrape any bits off the bottom of the wok before they start to burn. Once the sauce has turned into a thick glaze, for about 1 minute, serve the Healthy Chicken Vegetable Stir Fry immediately. Enjoy!
More Asian-Inspired Recipes:
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- Spicy Honey Chicken “No Deep Frying Required”
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📖 Recipe
Easy Chicken Vegetable Stir Fry
Ingredients
- 1 lb (450 g) boneless skinless chicken breast or thighs, cut into strips or bite-size pieces
For the Marinade:
- 1 tablespoon mushroom-flavored soy sauce or low sodium soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- ⅓ cup chicken stock
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 2 to 3 tablespoons peanut oil or vegetable oil
- 227 g mushrooms baby portabella or white
- 1 poblano pepper ,
- 3 cloves garlic , chopped
- 3 teaspoons ginger , minced
- 2 green onions , chopped
Instructions
- In a medium bowl, whisk together all the marinade ingredients and set aside. Slice the chicken against the grain into thin strips and add it to your marinade. Let it sit for at least 10 to 15 minutes or as long as overnight in the refrigerator.
- In a separate small bowl, stir together all the sauce ingredients until the cornstarch is fully dissolved and set aside. Heat a wok or large skillet on high heat and add 2 tablespoons of oil. When a wisp of white smoke appears, toss the marinated chicken into the wok.
- Cook until the chicken is crisp around the edges and charred in spots, 3 to 5 minutes. Toss a few times and continue cooking until just cooked through 2 to 3 minutes. Once the chicken is seared and cooked through, remove it to a large plate.
- Heat the remaining 2 tablespoons oil, add the green beans, and cook, stirring for 2 to 3 minutes, until dark green and caramelized. Add the garlic, ginger, and onion, constantly stirring for 2 minutes longer.
- Return the cooked chicken into the wok. Stir the sauce mixture again to thoroughly dissolve the cornstarch and pour it into the wok; keep it all moving. Scrape any bits off the bottom of the wok before they start to burn.
- Once the sauce has turned into a thick glaze, for about 1 minute, serve the Healthy Chicken Vegetable Stir Fry immediately. Enjoy!
Notes
- Allow the stir fry to cool down to room temperature before freezing.
- Transfer the stir fry to a freezer-safe container or zip-top bag. Make sure to remove as much air as possible to prevent freezer burn.
- Label the container with the date and name of the dish.
- Place the container or bag in the freezer, and freeze for 2-3 months.
- Thaw the stir fry in the refrigerator overnight.
- Reheat the thawed stir fry in a skillet or wok over medium heat until heated.
- Stir the ingredients often to ensure that they heat evenly.
- Once the stir fry is heated, it's ready to be served.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.