Our chicken stir fry is so easy to make and a tasty meal you can have ready in no time. It is loaded with chicken breast and fresh vegetables. Try this healthy recipe that is much better for you and the family than takeout!
Our easy chicken stir fry recipe
Stir fry meals are the way to go if you’re searching for a quick and easy weeknight meal. You have your protein, veggies, and everything in one skillet! Plus, the family is enjoying a nutritious meal in less than 20 minutes. We are using chicken breast, fresh vegetables, and our own delicious homemade savory sauce.
This chicken stir fry is as simple as they come. It starts with thinly sliced chicken breasts, although chicken thighs will also work. We stir fry the chicken first in the pan because it adds a layer of flavor to the skillet as it browns. When the vegetables are added to the pan, they absorb part of the flavor before developing their own. These layers and cooking the vegetables after the chicken are what give this simple stir fry a great depth of flavor.
Marinade and stir fry sauce
We are doubling down on the flavors for this recipe. We first marinate the chicken, then also use some of the same ingredients to create a healthy stir fry sauce.
Here is our combination of healthy ingredients for the marinade/stir fry sauce used in this recipe:
- Plum wine – This gives a bit of sweetness to the marinade. You can also make our Plum Wine Ramen Eggs!
- Garlic – Fresh garlic just makes everything better. Make sure to finely mince it.
- Ginger root – Ginger root is a staple in a lot of Asian cooking. This will give this stir fry a nice aromatic and a bit of a spicy kick.
- Ground black pepper
- Fish sauce – This is used in a lot of Asian cooking and is a pantry staple. It is an aromatic Asian condiment that adds a salty, umami flavor to many dishes.
- Coconut aminos – A soy-free alternative to soy sauce. It’s so good and has a bit of natural sweetness to it.
- Mushroom umami powder – A great natural alternative to MSG. This gives that great crave-able umami flavor.
- Sesame oil – Sesame oil is used in a lot of Asian cooking. It’s a flavor enhancer with a nutty aroma and taste.
An easy Paleo, soy-free, and gluten-free recipe option
This chicken stir fry recipe is a great Paleo meal option. Simply don’t serve it with brown rice like shown in the pictures. We only use a bit of plum wine for the marinade that then gets cooked off. According to the Paleo Foundation, potato starch has been deemed a great resistant starch that is a healthy addition to Paleo diets.
We don’t use soy sauce in this recipe. We use coconut aminos instead and it creates a salty and also gives it a slight natural sweetness. It’s really a great soy sauce substitute if you feel like your body doesn’t do well with soy-based ingredients.
What can I serve with chicken stir fry?
Serve the stir fry with any side dish of your choice. To keep it low carb, or Paleo, then you may like to serve it with an additional side of veggies. You could also simply double the number of veggies in this recipe, or add in additional veggies of your choosing and then you have a complete one-pan meal. If you’re not following a Paleo-based diet, then simple fried rice, white rice, brown rice, or noodles will all go great with this stir fry.
More healthy recipes you’ll love
- Whole30 Straw Mushrooms and Beef Stir-fry
- Whole30 Pepper and Zucchini Pancakes
- Whole30 Asian-style Stir-fried Eggplant
- Green Cabbage Kimchi
- Simple Stir Fry Mackerel
- 1 lb chicken breast, skinless/boneless
- 1 Tablespoon plum wine
- 2 cups carrots, julienned
- ½ cup onion, sliced
- 3 mild long green chili peppers
- 1 cup celery, sliced on the diagonal
- 1 teaspoon garlic, minced
- 1 teaspoon ginger root, minced
- 2 teaspoons salt
- 2 Tablespoons coconut aminos
- 1 Tablespoon fish sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon mushroom umami powder*
- 1 teaspoon ground black pepper
- 2 Tablespoons potato starch
- 2 teaspoons toasted sesame seeds
- ¼ cup cold water
- ¼ cup avocado oil
- Slice the chicken breast into thin strips, similar to fajita-style chicken.
- Marinate the chicken in plum wine, garlic, ginger root, 1 Tablespoon coconut aminos, sesame oil, fish, black pepper, 1 Tablespoon potato starch, and 1 teaspoon of salt. Cover and marinate in the fridge overnight.
- In a frying pan on medium-high heat, place about 2 tablespoons of avocado oil at the bottom. When the pan is hot, add the chicken with the marinade to the pan and stir-fry. Stir-fry until the chicken is well done and no longer pink.
- Add another tablespoon of avocado oil to the pan. Next, add in the vegetables, 1 teaspoon of salt, and mushroom umami powder to the frying pan and continue to stir-fry for about 10-15 minutes (until the vegetables have reached your desired doneness).
- In a small bowl, mix 1 tablespoon potato starch and the cold water until combined well. Drizzle this mixture into the frying pan with the vegetables and chicken. Continue to stir-fry and mix everything together well for about 2-3 minutes.
- Sprinkle with sesame seeds. Serve and enjoy!
*If not following Paleo, then you could also use Dasida beef soup stock powder instead.
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