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Chicken Stir-Fry

This fresh and tasty chicken stir-fry is packed with colorful veggies. Serve with ½ cup cooked brown rice if desired (adds 109 calories).

Chicken Stir-Fry

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By: Team Beachbody
4 servings, about 1½ cups each
Prep Time
15 minutes
Cook Time
14 minutes


  • 1 Tbsp. coconut oil
  • 2 medium yellow onions, sliced in wedges
  • 1 clove garlic, finely chopped
  • 1slice thin fresh ginger, peeled, thinly chopped
  • ¾ cup broccoli florets
  • 1 Tbsp. organic soy sauce or liquid aminos
  • 2 tsp. rice vinegar
  • 4 Tbsp. low sodium organic chicken broth, divided use
  • 3 cups mushrooms, cut in half
  • 1 red bell pepper, cut into cubes
  • ½ cup sliced water chestnuts, drained
  • 1 carrot, cut into strips
  • 2½ cups snow peas, trimmed
  • 1 lb. pound pasture raised chicken



  1. Heat oil in medium saucepan over medium-high heat.

  2. Add onions; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.

  3. Add garlic, ginger, chicken, carrots and broccoli; cook, stirring frequently, for 1 minute.

  4. Add soy sauce, vinegar, and 2 Tbsp. chicken broth; cook, stirring frequently, for 1 to 2 minutes.

  5. Add mushrooms, bell pepper, water chestnuts, and remaining 2 Tbsp. broth; cook, stirring frequently, for 2 to 3 minutes.

  6. Add snow peas and chicken; cook, stirring frequently, for 2 to 3 minutes, or until vegetables are tender-crisp and chicken is fully cooked.

Recipe Notes

Healthy stir fried vegetables with chicken on pan close up

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