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Chicken Stir Fry

Chinese-style chicken vegetable stir fry features juicy chicken breast and vegetables that are perfectly tender-crisp.
Course Main Course
Cuisine Asian
Keyword chicken, stir fry
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 295kcal
Author Vered DeLeeuw


  • 2 lb. boneless skinless chicken breasts
  • 1 lb. frozen chopped vegetables (I used a mix of broccoli, cauliflower, and carrots)
  • 3 tablespoon light soy sauce (or use a gluten-free alternative and add salt as needed)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 2 tablespoons refined coconut oil
  • 1 medium onion, chopped (6oz)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger root
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds for garnish


  • Cube the chicken breast into 1-inch cubes. Set aside.
  • Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons water, cover and microwave 3 minutes. Stir, cover again, and microwave 2 more minutes or until just tender. Drain and set aside.
  • Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, red pepper flakes and cornstarch. Set aside.
  • In a large, deep skillet, heat the coconut oil over medium-high heat, about 2 minutes. Add the onions and cook, stirring often, until translucent but not browned, about 5 minutes.
  • Add the chicken breast cubes and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes.
  • Add the garlic and ginger and cook, stirring, 1 minute.
  • Add the vegetables and the sauce. Cook, stirring gently, until everything is well-coated and sauce thickens, 2-3 minutes.
  • Off heat, drizzle with the sesame oil and sprinkle with the sesame seeds. Serve immediately.


For a keto version, omit the carrots and the honey (you can use a low carb sweetener instead). This version has about 8 grams of carbs and 3 grams of fiber per serving.


Calories: 295kcal | Carbohydrates: 18g | Protein: 33g | Fat: 10g | Saturated Fat: 5g | Sodium: 422mg | Fiber: 4g | Sugar: 4g