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Easy Chicken Stir Fry
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
 

This Easy Chicken Stir Fry will become a weekly dinner the whole family will love! Swap in different veggies to keep it seasonal and affordable, just follow the basic formula! 

Course: Mains
Cuisine: Chinese
Servings: 4 people
Calories: 301 kcal
Author: Alyssa Brantley
5 from 5 votes
Chicken and Veggie Stir Fry in a Bowl with Chopsticks
Ingredients
  • 1 T avocado oil (or another mild high heat oil)
  • 1 pound boneless skinless chicken breast thinly sliced
  • 1/2 pound broccoli florets evenly sized bite sized pieces
  • 1/2 pound sugar snap peas cleaned
  • 4 ounces shitake mushrooms stems removed, sliced into 1/2" pieces
  • 1 pound very thin asparagus cut into 2" pieces
SAUCE:
Instructions
PREP:
  1. Thinly slice chicken breast. Sprinkle with salt and pepper and set aside.

  2. Wipe mushroom caps clean, trim stems and slice into 1/2" pieces.

    slicing shitake mushrooms
  3. Gather broccoli florets, snap peas and asparagus. Trim ends of asparagus and cut into 2" sections.

    cut up vegetables for stir fry with sauce ingredients
  4. In a measuring cup or bowl, combine broth, coconut aminos, chopped ginger and toasted sesame oil until well mixed. Add a pinch of salt and pepper.

    In a small dish, combine arrowroot starch and warm water. Mix until dissolved (you will have to mix this again right before using).

    stir fry sauce, sliced uncooked chicken and arrowroot mixture
COOK:
  1. Heat Wok over high heat until very hot and just beginning to smoke. Add avocado oil and then quickly add sliced chicken in one layer. Cook undisturbed for 2 to 3 minutes. Use tongs or stir fry tools to move chicken slices around, continue to cook, about 2 to 3 additional minutes and remove from wok.

    stir frying chicken slices in a wok
  2. Add broccoli florets and 1/4 cup water. Cover and cook for 1 minute.

    cooking broccoli florets in a wok
  3. Remove lid and add in mushrooms and snap peas. Cover and continue cooking over high heat for 1 additional minute. 

  4. Finally, add asparagus. Cover and cook 45 seconds to 1 minute, depending on thickness of asparagus pieces. Remove ALL veggies from wok and set aside.

  5. Pour sauce mixture into wok. Bring to a boil and slowly whisk in arrowroot mixture. Sauce will immediately begin to thicken. Once it reaches desired thickness, remove wok from heat.

    adding arrowroot mixture to sauce in wok
  6. Add cooked chicken and veggies back and toss until well coated with sauce.

    Serve immediately over rice or alongside cauliflower rice and Enjoy!

    mixing chicken and vegetables with sauce in the wok
Nutrition Facts
Easy Chicken Stir Fry
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 433mg19%
Potassium 1027mg29%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 6g7%
Protein 32g64%
Vitamin A 1860IU37%
Vitamin C 92.3mg112%
Calcium 84mg8%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

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