Asian Stir Fry

Ingredients

Gather these fresh ingredients to create the ultimate Healthy Chicken Stir-Fry. I have included both volume and metric/weight measurements to ensure your cooking is as precise as a professional kitchen!

• Coconut Oil: 2 tbsp. (1 oz / 30g) divided
• Chicken: 1 pound (16 oz / 454g) boneless, skinless chicken breast
• Honey: 1 tbsp. (0.7 oz / 21g)
• Vinegar: 2 tbsp. (1 oz / 30g)
• Toasted Sesame Oil: 2 tbsp. (1 oz / 28g)
• Arrowroot Powder: 2 tbsp. (0.6 oz / 16g)
• Zucchini: 1 cup (4 oz / 115g) sliced (about 1 small zucchini)
• Shiitake Mushrooms: 4 ounces (113g) stemmed and thinly sliced (about 1 cup (240 ml))
• Baby Bok Choy: 1.5 cups (3.5 oz / 100g) sliced strips
• Carrots: 1 cup (4.5 oz / 128g) thinly sliced
• Broccoli: 4 cups (10 oz / 285g) sliced
• Onion: 1 cup (5.3 oz / 150g) finely chopped
• Sea Salt: 0.5 tsp. (0.1 oz / 3g)
• Water: 1.5 cups (12 oz / 355g) divided

Step-by-Step Instructions

(Chef's Note: The original recipe missed cooking the chicken and adding the broccoli/carrots into the cooking process! I have refined these instructions so your dish turns out perfectly cooked and delicious every single time.)

1. Rinse and pat dry the 1 pound (16 oz / 454g) chicken breast, then cut into small cubes.
2. Add 1 tbsp. (0.5 oz / 15g) of coconut oil to a large skillet set over medium heat to melt. Add the chicken cubes and cook until golden and cooked through, then remove them to a plate and set aside.
3. Add the remaining 1 tbsp. (0.5 oz / 15g) of coconut oil to the skillet, then add the 1 cup (5.3 oz / 150g) finely chopped onion and sauté for about 10 minutes or until tender and translucent.
4. Add the 1 cup (4 oz / 115g) zucchini, 4 ounces (113g) shiitake mushrooms, 1.5 cups (3.5 oz / 100g) bok choy, 1 cup (4.5 oz / 128g) carrots, 4 cups (10 oz / 285g) broccoli, and 0.5 tsp. (0.1 oz / 3g) sea salt; sauté for about 5 minutes.
5. Stir in 1 cup (8 oz / 237g) of water and cook, covered, for about 10 minutes or until the veggies are properly wilted and tender.
6. Dissolve the 2 tbsp. (0.6 oz / 16g) arrowroot powder in a small bowl with the remaining 0.5 cup (4 oz / 118g) of water, stirring until well blended and smooth.
7. Stir the arrowroot mixture and the cooked chicken back into the skillet with the veggies, continuing to cook for 3 minutes more or until the sauce is thick, glossy, and coats the ingredients.
8. Remove from heat, then seamlessly stir in the 1 tbsp. (0.7 oz / 21g) honey, 2 tbsp. (1 oz / 28g) toasted sesame oil, and 2 tbsp. (1 oz / 30g) vinegar before serving hot.

Nutritional Information

(Note: These are approximate values per serving based on a 4-serving yield. Actual values may vary depending on the specific brands and exact sizes of your ingredients.)

• Calories: 417 kcal
• Carbohydrates: 24g
• Protein: 39g
• Fat: 18g

Chef's Pro Tips for the Best Healthy Chicken Stir-Fry

As a chef, I always emphasize technique just as much as the ingredients. Here are my top secrets to achieving restaurant-quality results at home:

• Embrace "Mise en Place": Stir-frying happens incredibly fast! Before you even turn on the stove, ensure all your vegetables are chopped, your chicken is cubed, and your sauce ingredients are measured. This prevents overcooking while you scramble to find an ingredient.
• Do Not Overcrowd the Pan: When cooking the chicken, make sure the pieces have some breathing room. If you dump all the chicken in at once in a small pan, it will steam rather than sear, and you will miss out on that delicious golden-brown crust. Cook in batches if necessary!
• Cut Vegetables Uniformly: To ensure everything finishes cooking at the exact same time, try to slice your dense vegetables (like carrots and onions) relatively thin and uniform.
• Add Finishing Flavors Off the Heat: Notice how the recipe instructs you to stir in the honey, sesame oil, and vinegar at the very end? Toasted sesame oil has a low smoke point and loses its delicate flavor if cooked over high heat, while honey can easily burn. Stirring them in right before serving guarantees a glossy, flavorful finish.

Frequently Asked Questions (FAQ)

To help you get the most out of this recipe, I have answered some of the most common questions. (SEO Note: These are perfect for your AIOSEO FAQ schema!)

1. Can I use a different thickener instead of arrowroot powder for this Healthy Chicken Stir-Fry? Yes, absolutely! If you do not have arrowroot powder on hand, you can substitute an equal amount of cornstarch or tapioca starch. Just like arrowroot, make sure to dissolve it in cold water to create a slurry before adding it to the hot pan to prevent clumps.

2. Is this Asian stir-fry recipe gluten-free? Yes! Because we are using arrowroot powder to thicken the sauce and relying on natural flavorings like honey, vinegar, and sesame oil rather than soy sauce, this recipe is naturally gluten-free.

3. How long does this fresh vegetable stir-fry last in the fridge? This easy chicken dinner makes fantastic leftovers. Allow the stir-fry to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

4. What can I serve with this healthy chicken recipe? While this dish is incredibly satisfying and low-carb on its own, you can easily stretch it by serving it over a bed of steamed jasmine rice, brown rice, or quinoa. For a lighter option, cauliflower rice or zucchini noodles pair perfectly with the rich, glossy sauce.

More Recipes You'll Love

• Eggs Benedict Florentine
• Weeknight Sausage Ragu
• Makes 1 cup

Recipe Card

Stav Kogan

Asian Stir Fry

Print Recipe Pin Recipe

Servings: 4 servings

Calories: 417

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 tbsp Coconut Oil 1 oz / 30g divided
• 1 pound Chicken 16 oz / 454g boneless, skinless chicken breast
• 1 tbsp Honey 0.7 oz / 21g
• 2 tbsp Vinegar 1 oz / 30g
• 2 tbsp Toasted Sesame Oil 1 oz / 28g
• 2 tbsp Arrowroot Powder 0.6 oz / 16g
• 1 cup Zucchini 4 oz / 115g sliced (about 1 small zucchini)
• 4 ounces Shiitake Mushrooms 113g stemmed and thinly sliced (about 1 cup)
• 1.5 cups Baby Bok Choy 3.5 oz / 100g sliced strips
• 1 cup Carrots 4.5 oz / 128g thinly sliced
• 4 cups Broccoli 10 oz / 285g sliced
• 1 cup Onion 5.3 oz / 150g finely chopped
• 0.5 tsp Sea Salt 0.1 oz / 3g
• 1.5 cups Water 12 oz / 355g divided

Method

 

1. (Chef's Note: The original recipe missed cooking the chicken and adding the broccoli/carrots into the cooking process! I have refined these instructions so your dish turns out perfectly cooked and delicious every single time.)
2. Rinse and pat dry the 1 pound (16 oz / 454g) chicken breast, then cut into small cubes.
3. Add 1 tbsp. (0.5 oz / 15g) of coconut oil to a large skillet set over medium heat to melt.
4. Add the chicken cubes and cook until golden and cooked through, then remove them to a plate and set aside.
5. Add the remaining 1 tbsp. (0.5 oz / 15g) of coconut oil to the skillet, then add the 1 cup (5.3 oz / 150g) finely chopped onion and sauté for about 10 minutes or until tender and translucent.
6. Add the 1 cup (4 oz / 115g) zucchini, 4 ounces (113g) shiitake mushrooms, 1.5 cups (3.5 oz / 100g) bok choy, 1 cup (4.5 oz / 128g) carrots, 4 cups (10 oz / 285g) broccoli, and 0.5 tsp. (0.1 oz / 3g) sea salt; sauté for about 5 minutes.
7. Stir in 1 cup (8 oz / 237g) of water and cook, covered, for about 10 minutes or until the veggies are properly wilted and tender.
8. Dissolve the 2 tbsp. (0.6 oz / 16g) arrowroot powder in a small bowl with the remaining 0.5 cup (4 oz / 118g) of water, stirring until well blended and smooth.
9. Stir the arrowroot mixture and the cooked chicken back into the skillet with the veggies, continuing to cook for 3 minutes more or until the sauce is thick, glossy, and coats the ingredients.
10. Remove from heat, then seamlessly stir in the 1 tbsp. (0.7 oz / 21g) honey, 2 tbsp. (1 oz / 28g) toasted sesame oil, and 2 tbsp. (1 oz / 30g) vinegar before serving hot.
11. Do Not Overcrowd the Pan: When cooking the chicken, make sure the pieces have some breathing room. If you dump all the chicken in at once in a small pan, it will steam rather than sear, and you will miss out on that delicious golden-brown crust.
12. Cook in batches if necessary!
13. Cut Vegetables Uniformly: To ensure everything finishes cooking at the exact same time, try to slice your dense vegetables (like carrots and onions) relatively thin and uniform.
14. Add Finishing Flavors Off the Heat: Notice how the recipe instructs you to stir in the honey, sesame oil, and vinegar at the very end? Toasted sesame oil has a low smoke point and loses its delicate flavor if cooked over high heat, while honey can easily burn.
15. Stirring them in right before serving guarantees a glossy, flavorful finish.
Embrace "Mise en Place": Stir-frying happens incredibly fast! Before you even turn on the stove, ensure all your vegetables are chopped, your chicken is cubed, and your sauce ingredients are measured. This prevents overcooking while you scramble to find an ingredient.

Nutrition

Calories: 417kcalCarbohydrates: 24gProtein: 39gFat: 18g

Tried this recipe?

Let us know how it was!