Chicken Stir Fry

Chicken Stir Fry makes for a delicious and simple meal that’s perfect for meal prepped lunches, or weeknight dinners. You’ll love the flavor in this one!

If you’re anything like me, you love a meal that tastes good but comes together in a short amount of time. Yeah? Yeah??

If so, enter in this Chicken Stir Fry. I recently made a big pan of it to have for my lunches for the whole week, and it delivered. I mean, what’s better than taking 30-45 minutes to cook, then have lunch made for THE WHOLE WEEK?

Not much, in my opinion. Plus, this meal is loaded with good-for-you ingredients and a balance of macronutrients (protein, fat, and carbs) to keep your blood sugar balanced and energy stable all day long.

Ingredients in Chicken Stir Fry

This meal comes together using very simple ingredients. I love using chicken thighs because they lend so much extra flavor, but you can use breasts if you want.

We’ve been using a lot of coconut oil when cooking since it has a high smoke point. If you don’t like the coconut-y flavor, use refined coconut oil.

As for the veggies, use what you want! I used a mix of bell peppers, carrot, asparagus, cabbage, and onion. Mushrooms and broccoli would also be great additions!! As for the garlic and ginger, you CAN’T leave those out! I love the jarred pre-minced ginger when I’m feeling lazy.

The sauce is a combo of coconut aminos (a tasty gluten and soy-free alternative to soy sauce), chicken broth, honey, rice vinegar, toasted sesame oil, minced garlic, and arrowroot starch. This is the best part!!

I chose to serve with pad thai rice noodles, but you could also serve with white rice or some sprouted quinoa. Tossing them in some coconut oil after they’ve cooked can help prevent sticking.

How to Make Chicken Stir Fry

Bring a pot of water to a boil. Add in noodles and cook for 4-5 minutes or until just tender. Drain and rinse in a colander, then toss in a couple teaspoons of coconut oil. 

In a large skillet, heat 1 tbsp coconut oil over medium-high heat. Lightly season chicken with salt and pepper, then add to skillet and cook. Once done, remove from skillet and set aside on a plate.

Add additional coconut oil to the skillet before adding in bell pepper, carrots, asparagus, cabbage, and onion. Cook veggies until they reach your desired tenderness, 5-15 minutes. 

While veggies cook, combine sauce ingredients together in a small bowl and stir to combine.

Add cooked chicken back to skillet along with garlic and ginger, sautéing for 30-60 seconds. Add in sauce and cooked noodles, toss to combine and continue to cook for 2-3 minutes until sauce has thickened and chicken is hot. Finish off with a sprinkle of sesame seeds, then serve!

This makes about 5 good servings. Store any leftovers in an air-tight container in the fridge for up to 4 days, then reheat in a pan on the stove (or eat cold if you are weird like me).

Enjoy!

Looking for other recipes that incorporate chicken? Try out these:

• Chicken and Pasta with Sauteed Veggies
• Easy Chicken Parmesan
• Fiesta Chicken Salad

Print Recipe

Chicken Stir Fry

Chicken Stir Fry makes for a delicious and simple meal that's perfect for meal prepped lunches, or weeknight dinners. You'll love the flavor in this one!

Prep Time

10 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

Stir Fry

• 2 tbsp coconut oil
• 1.5 lb chicken thighs, cubed
• Salt and pepper, to taste
• 2 bell peppers, any color, deseeded and sliced
• 3 whole carrots, peeled and thinly sliced
• 1 bunch asparagus, trimmed andchopped
• 1/2 head green cabbage, chopped
• 1/2 small yellow onion, sliced
• 4 cloves garlic, minced
• 1 tbsp minced ginger

Sauce

• 1/4 cup coconut aminos
• 1/4 cup chicken or bone broth
• 1 tbsp honey
• 2 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 1 tbsp arrowroot starch

Noodles and Toppings

• 1 package pad thai rice noodles
• 1 tbsp sesame seeds

Prep Time 10 minutes Cook Time 25 minutes Servings servings Ingredients Stir Fry 2 tbsp coconut oil 1.5 lb chicken thighs, cubed Salt and pepper, to taste 2 bell peppers, any color, deseeded and sliced 3 whole carrots, peeled and thinly sliced 1 bunch asparagus, trimmed andchopped 1/2 head green cabbage, chopped 1/2 small yellow onion, sliced 4 cloves garlic, minced 1 tbsp minced ginger Sauce 1/4 cup coconut aminos 1/4 cup chicken or bone broth 1 tbsp honey 2 tsp rice vinegar 1 tsp toasted sesame oil 1 clove garlic, minced 1 tbsp arrowroot starch Noodles and Toppings 1 package pad thai rice noodles 1 tbsp sesame seeds

Instructions

1. Bring a pot of water to a boil. Add in noodles and cook for 4-5 minutes or until just tender. Drain and rinse in a colander, then toss in a couple teaspoons of coconut oil.
2. In a large skillet, heat 1 tbsp coconut oil over medium-high heat. Lightly season chicken with salt and pepper, then add to skillet and cook. Once done, remove from skillet and set aside on a plate.
3. Add additional coconut oil to the skillet before adding in bell pepper, carrots, asparagus, cabbage, and onion. Cook veggies until they reach your desired tenderness, 5-15 minutes.
4. While veggies cook, combine sauce ingredients together in a small bowl and stir to combine.
5. Add cooked chicken back to skillet along with garlic and ginger, sautéing for 30-60 seconds. Add in sauce and cooked noodles, toss to combine and continue to cook for 2-3 minutes until sauce has thickened and chicken is hot. Finish off with a sprinkle of sesame seeds, then serve!