Easy 30 minute Chicken and Veggie Stir-Fry is grain-free, soy-free, and Paleo-friendly. Loaded with boneless skinless chicken breast, broccoli, and peppers that get tossed in a sweet and spicy Asian-inspired sauce. Serve this quick stir-fry over cauliflower rice for a complete meal that the whole family is sure to love!

closeup of stirfry from overhead in a white bowl

I originally shared this recipe on January 25th, 2019. I have updated some of the information to share it with you again today. This post is brought to you in partnership with La Tourangelle Artisan Oils.

Table of contents

Jump to Recipe·Print Recipe

Why We Love This Chicken And Veggie Stir-Fry

A good chicken and veggie stir-fry is a delicious family-friendly meal. Thick juicy pieces of white meat chicken, tons of veggies all mixed in a healthy Asian-inspired sauce. Plus, it all gets cooked in one pan, is Paleo-friendly, AND can be made in 30 minutes? Count me in!

In my house, a healthy stir-fry makes its way into our menu rotation quite frequently. They are a wonderful way to use up leftover vegetables before they go bad. I’ve made this recipe with everything from mushrooms to bok choy, carrots, baby carrots, and sweet snap peas. The possibilities to customize are endless!

This quick and easy stir-fry is super healthy thanks to all the crisp veggies and there’s the bonus of protein from the addition of chicken. This stir-fry isn’t loaded with too much oil which makes it the perfect weeknight meal that you won’t feel guilty about.

And honestly, the best thing about this stir-fry is the way the sauce clings to each and every cranny of the veggies. It’s the perfect combination of sweet and spicy with subtle smoky undertones. I used one of my favorite oil brands, La Tourangelle Artisan Oils, and chose both their grapeseed oil for its high smoke-point, and their toasted sesame oil, which adds a delicate nutty flavor that makes the sauce oh-so-addicting.  

Jump to Recipe·Print Recipe

Key Ingredients For This Recipe

chicken vegetable stirfry ingredients with text

Neutral Oil

Be sure to use a neutral oil that has a high smoke point. The oil will be used to sear the chicken and veggies and therefore needs a high smoke point for the properties not to get damaged over the high heat when making a stir-fry. I used La Tourangelle Grape-Seed Oil as I prefer the high-quality standard and flavor of this brand.

Chicken Breast

Chicken breast is a wonderful protein source in this veggie-rich dish. I recommend getting boneless skinless breasts as these are easier to work with and to cut into bite-sized cubes.

Pro tip: wait to cut the breast until you have finished chopping up the other ingredients so you don’t have to clean the cutting board until the end.

Salt & White Pepper

Seasoning your protein prior to cooking, allows a crust to form which creates that slightly golden exterior on the pan seared chicken. Salt and pepper are also part of the seasoning process and should be done throughout the cooking process in order to make sure your dish tastes wonderful.

Bell Peppers

Red and yellow peppers add a subtle sweetness and much-needed crunch to the dish. Plus, they are loaded with so many beneficial nutrients, feel free to add in more than 2 peppers if you wish!

Onions

Sweet onions, like yellow or Vidalia, complement the spicy sauce of the stir-fry extremely well. However, if you prefer to use white, feel free.

Broccoli

While purchasing broccoli look for tender, firm stalks tightly closed, dark green flowerets. Do not purchase heads that are turning yellow of feel spongy to the touch as they are past their prime. You could also use frozen broccoli but I would recommend adding it in closer to the end of the cooking process in order to not overcook.

Scallions

The green leaves are finely chopped and added in to layer in flavor. The leaves have a sweet, oniony flavor but a subtle hint of a grassy, earthy element that pairs so well with the other flavors in this dish.

Ingredients For The Stir-Fry Sauce

  • Chicken Broth
  • Coconut Aminos
  • Maple Syrup
  • Sambal Oelek
  • Toasted Sesame Oil
  • Arrowroot

Step By Step Instructions To Make This Recipe

steps showing how to make this recipe

Step 1: Make Sauce

In a small bowl whisk together chicken broth, coconut aminos, maple syrup, Sambal Oelek, toasted sesame oil, and arrowroot. Set aside.

Step 2: Season Chicken

Season chicken cubes with salt and pepper.

steps showing how to make this recipe

Step 3: Sear Chicken

In a wok or large heavy skillet over high heat, coat with neutral oil.  In a single layer, add chicken.  Allow to cook on each side for 2-3 minutes until seared and cooked through.   

Step 4: Transfer To Plate

Transfer chicken and any leftover liquid to a large plate and cover with foil.

steps showing how to make this recipe

Step 5: Cook The Veggies

Add oil to wok or skillet.  Add peppers, onion, and broccoli.  Stir-fry until the peppers are browned and blistered, and the onions are starting to soften, around 3-5 minutes.  Add sauce, toss to coat and cover.  Cook covered, stirring twice, until the broccoli and onions are tender, about 4 minutes.

Step 6: Assemble Stir-Fry

Stir in chicken, juices, and scallions.  Cook until heated through and coated in sauce.  Serve hot and enjoy!

    

two bowls of stirfry

FAQ And Expert Tips For This Chicken and Veggie Stir-Fry

How do I store leftovers?

Leftover chicken and veggie stir-fry can be stored it in an airtight container in the refrigerator for up to 4 days. Reheat until steaming hot.

Is it bad to let oil smoke?

Yes. Different oils have different smoke points, and when an oil reaches the point from changing from a liquid to a vapor, the oil structure breaks down and begins to smoke (which isn’t healthy!). Once oil reaches its smoke point, it’s best to clean out your pan and start over.

What vegetables can I put into a stir-fry?

What I love about stir-fry’s is how versatile they are. They are a wonderful way to use up leftover vegetables before they go bad. But they are also completely customizable and you can add in any veggies that appeal to your family.

Does the chicken or vegetables get cooked first in a stir-fry?

When making a stir-fry with chicken, or any meat or seafood for that matter, the protein is usually cooked first to ensure that it is browned. This enhances the flavor. Cook chicken until there is color on all sides, remove, stir-fry rest of ingredients, then add chicken back into pan and finish cooking. This also ensures that the vegetables will be able to cook at their own timing and the pan will not be overcrowded.

Can you stir-fry raw chicken and vegetables together?

While this isn’t the preferred method of making a stir-fry, it is safe to cook all the ingredients together as long as all ingredients are fully cooked before consuming.

What adds flavor to a stir-fry?

The sauce you use to coat your stir-fry is what will add the flavor to the dish. While store-bought sauces are a wonderful convenience, some may find them too sweet or high in sodium. I always recommend making your own sauce as they are quick, easy, and you can add flavor elements that appeal to your family’s tastebuds. Additionally ginger and garlic add more flavor too.

More Delicious Stir-Fry Recipes To Try

stir fry in the wok

Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
closeup of stirfry from overhead in a white bowl

Healthy Chicken & Vegetable Stir-Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Print Recipe

Description

Forget about take-out! This easy and healthy Chicken and Veggie Stir-fry is a 30 minute veggie-heavy dinner the whole family will love. It’s grain-free and soy-free so that means it’s Paleo friendly! It’s loaded with broccoli, peppers and boneless skinless chicken breast.

Ingredients

Scale

1/2 cup chicken broth

3 tablespoons coconut aminos

1 tablespoon maple syrup

2 teaspoons Sambal Oelek, Chili garlic sauce or Sriracha

2 teaspoons Toasted Sesame Oil

2 teaspoons arrowroot starch

1 pound boneless skinless chicken breast, cut into bite-sized cubes

1/2 teaspoon coarse kosher salt

1/2 teaspoon ground white pepper

2 tablespoons high heat neutral cooking oil, such as grapeseed, divided

2 bell peppers, any color, cut into bite-sized strips

1 medium sweet onion, sliced

2 cup chopped broccoli florets

3/4 cup sliced scallions

Instructions

  1. Whisk broth, coconut aminos, maple syrup, chili sauce, Sesame Oil and arrowroot in a small bowl.
  2. Sprinkle chicken with salt and pepper.
  3. Heat 1 tablespoon Grapeseed Oil in a wok or large heavy skillet over high heat. Swirl to coat the cooking surface and add chicken in a single layer, and let cook, undisturbed until seared, 2 to 3 minutes. Turn the chicken over and continue cooking, stirring once or twice more until the chicken is browned and cooked through, 2 to 4 minutes longer.
  4. Transfer the chicken and any liquid from the wok or skillet to a large plate and cover with foil.
  5. If the wok or skillet is moist, set over the heat and allow any liquid to evaporate. Once the surface is dry, add the remaining tablespoon oil and swirl to coat the hot cooking surface. Add peppers, onion and broccoli, and stir fry until the peppers are browned and blistered in spots, and the onions are starting to soften, 3 to 5 minutes. Add the sauce, toss to coat and cover. Let cook, covered (stirring once or twice) until the broccoli is bright green and the onions are tender, about 4 minutes.
  6. Remove lid, stir in chicken and any accumulated juices from the plate and scallions and cook until heated through and the sauce is loosened by the chicken liquid. Serve hot.

Notes

Leftover chicken and veggie stir-fry can be stored it in an airtight container in the refrigerator for up to 4 days. Reheat until steaming hot.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Entree
  • Method: Stove-top
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 278
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 19 g
  • Fiber: 7 g
  • Protein: 25 g

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.