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Chicken Stir-fry
with broccoli and carrots

Active: 35 min Total: 35 min
Learning how to make an easy stir-fry is a must for any home cook. See how our tasty sauce ties together chicken, broccoli, and carrots into a healthy and quick weeknight dish.
Smarts: Make sure to season and tenderize your chicken with some salt and pepper. It makes a huge difference in the taste of the meat.


Chicken and Veggie Stir-Fry:
  • Coconut aminos - 1 Tbsp + 2 Tbsp ((Or use Bragg's))
  • Fish sauce - 1 Tbsp
  • Honey - 1 Tbsp
  • Chicken breasts - 1 1/2 lbs , sliced
  • Garlic - 3 cloves , minced
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Broccoli - 1 1/2 lbs , chopped
  • Carrots - 1 1/2 lbs , sliced thinly
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Rice vinegar - 1 Tbsp
  • Lemon - 1/2 , juice of


  1. Make marinade - Mix together first part of aminos, fish sauce, and honey.
  2. Chicken - Slice chicken, cover with marinade, and tenderize with a fork. (Can be done up to 1 day ahead)
  3. Garlic / Green onions / Broccoli / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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  1. Place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 minutes 30 seconds. This just helps the broccoli cook way faster later.
  2. Heat a wok over medium-high heat. Add in first part of oil and then chicken to heated oil. Toss and cook until golden on the outside and cooked in the inside (just slice a piece open to tell). Remove from wok and set aside.
  3. Return wok to medium heat. Add in second part of oil and then garlic, white parts of green onions, and carrots to heated oil with a dash of salt. Saute for ~5 minutes, until carrots are mostly cooked through.
  4. Toss in broccoli and saute for another 2 to 3 minutes until all veggies are cooked through, tender but still with a crunch.
  5. Return chicken (and all the juices) to the wok with second part of aminos and rice vinegar. Toss until everything is coated. Finish with lemon juice, and season to taste with more aminos or even hot sauce (like Sriracha). Serve with green parts of green onions.



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